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Fish Katsu With Amai Sauce & Ginger Slaw

Fish Katsu With Amai Sauce & Ginger Slaw

Rating
4.5rating out of 5

(2729 reviews from our customers)

Prep Time

30 min

Cuisine

Japanese

Love katsu? This easy fish recipe has the same irresistible katsu crunch. Serve drizzled with Japanese-style sweet sauce, sticky rice and a zingy apple slaw. Oishii (delicious)!

Prep Time

30 min

Cuisine

Japanese

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
1 British apple
1 apple
Egg
1 British free-range egg †
fresh-ginger
15g fresh root ginger
Spring-onion
1 spring onion
basmati-rice
100g basmati rice
Pangasius-fillet-(1)
2 x 100g basa fillets †
Carrot
1 carrot
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
Panko breadcrumbs edit
60g panko breadcrumbs †
Mayonnaise-sachet-(2)
1 mayonnaise sachet (30ml) †
Tomato-ketchup-(2)
1 tomato ketchup sachet (30ml)
You Will Need
Flour, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 apple
  • 1 British free-range egg<span class="strong">†</span>
  • 15g fresh root ginger
  • 1 spring onion
  • 100g basmati rice
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 carrot
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 60g panko breadcrumbs<span class="strong">†</span>
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
  • 1 tomato ketchup sachet (30ml)
Typical Values per 100g per serving
Energy 656 kJ
156 kcal
2529 kJ
603 kcal
Fat
of which saturates
4.7 g
1 g
18 g
3.7 g
Carbohydrate
of which sugars
20.3 g
4.3 g
78.3 g
16.5 g
Fibre 0.6 g 2.5 g
Protein 8 g 30.7 g
Salt 0.83 g 3.21 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 apple
apple
1 British free-range egg
egg
15g fresh root ginger
ginger
1 spring onion
spring onion
100g basmati rice
basmati rice
2 x 100g basa fillets
basa fillet (fish) 100%
1 carrot
carrot
1 soy sauce sachet (30ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
60g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
1 tomato ketchup sachet (30ml)
tomato puree (made with 138g of tomatoes per 100g ketchup), sugar, spirit vinegar, modified maize starch, salt, acid (citric acid), preservatives (sodium benzoate, potassium sorbate), yeast extract, spices, natural flavourings
Allergens
  • Allergens highlighted by † (egg, fish, gluten, soya)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 1066 - Fish Katsu With Amai Sauce & Ginger Slaw

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

2 1066 - Fish Katsu With Amai Sauce & Ginger Slaw

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

3 1066 - Fish Katsu With Amai Sauce & Ginger Slaw

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

4 1066 - Fish Katsu With Amai Sauce & Ginger Slaw

Meanwhile, peel (scrape the skin off with a teaspoon) and finely grate the ginger

Top, tail, peel and grate the carrot[s]

5 1066 - Fish Katsu With Amai Sauce & Ginger Slaw

Cut the apple[s] (skin on) into matchsticks

Trim, then slice the spring onion[s] finely

6 Fish Katsu, Amai Sauce, Ginger Slaw

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

7 Fish Katsu, Amai Sauce, Ginger Slaw

Combine the grated ginger, grated carrot, apple matchsticks, chopped spring onion and mayo in a medium bowl – this is your ginger slaw

8

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Slice the fish katsu into strips

Serve the fish katsu with the cooked rice, ginger slaw and amai sauce

Enjoy!

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