
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
30 min
Cuisine
Japanese
Love katsu? This easy fish recipe has the same irresistible crispiness. Serve drizzled with Japanese-style sweet sauce, sticky rice and a zingy apple slaw. Oishii (delicious)!
Prep Time
30 min
Cuisine
Japanese
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 654 kJ 155 kcal |
2520 kJ 599 kcal |
Fat of which saturates |
4.7 g 1 g |
18.2 g 3.8 g |
Carbohydrate of which sugars |
20 g 4.3 g |
77 g 16.7 g |
Fibre | 0.7 g | 2.8 g |
Protein | 8.1 g | 31.3 g |
Salt | 0.83 g | 3.22 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Add the basmati rice, a pinch of salt and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
While the rice is cooking, add a handful of flour to a plate
Crack the egg[s] into a shallow bowl and beat with a fork
Add the panko breadcrumbs to another plate
Coat the basa fillets in the flour, tap off the excess, then add them into the beaten egg and finally press them into the breadcrumbs firmly to evenly coat all over
Heat a pot over a low heat
Add the tomato ketchup, soy sauce and 1 tbsp [2 tbsp] sugar and cook for 3-4 min or until thick and sticky, then remove from the heat and set aside for serving – this is your amai sauce
Meanwhile, peel (scrape the skin off with a teaspoon) and finely grate the ginger
Top, tail, peel and grate the carrot[s]
Cut the apple[s] (skin on) into matchsticks
Trim, then slice the spring onion[s] finely
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (with enough to coat the base of the pan) over a medium-high heat
Once hot, add the breaded basa and cook for 3-4 min on each side pressing down firmly with a spatula until the outside is golden and the fish is cooked through – this is your fish katsu
Tip: Your fish is cooked when it turns opaque and flakes easily
Combine the grated ginger, grated carrot, apple matchsticks, sliced spring onion and mayo in a medium bowl – this is your ginger slaw
Slice the fish katsu into strips
Serve the fish katsu with the cooked rice, ginger slaw and amai sauce
Enjoy!