
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
Asian
These little crispy nuggets are served with sticky rice, which is stirred vigorously to get the starch going – creating rice sticky enough to be eaten with chopsticks. Served with a simple punchy Asian dipping sauce and charred sugar snap peas. (Dairy-free: see our FAQs for details).
Prep Time
30 min
Cuisine
Asian
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 | 904 kJ 214 kcal |
2504 kJ 593 kcal |
Fat of which saturates |
6.6 g 1.3 g |
18.4 g 3.6 g |
Carbohydrate of which sugars |
30.9 g 1.1 g |
85.6 g 3 g |
Fibre | 0.4 g | 1 g |
Protein | 10.7 g | 29.6 g |
Salt | 0.87 g | 2.4 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, 400ml [800ml] water and a very large pinch of both salt and sugar to a pot (with a lid) and bring to the boil over a high heat
Once boiling, reduce the heat to medium-low and stir vigorously for 1 min, before covering for 15-20 min or until most of the water is absorbed, stirring occasionally
Once the rice is cooked, set aside and keep covered until serving
Meanwhile, slice the basa fillets in half lengthways and cut each half into bite-sized pieces
Add the panko breadcrumbs to a large mixing bowl
Add the fish pieces and coat them in the breadcrumbs to make fish nuggets (press the breadcrumbs onto the fish with clean hands)
Peel the ginger (scrape the skin off with a teaspoon) and chop (or grate) finely
Combine the ginger, soy sauce, sesame oil, chilli flakes (Can't handle the heat? Go easy), half of the rice vinegar and 1 1/2 tsp [3 tsp] sugar
Mix well – this is your Asian dipping sauce
Meanwhile, heat a large, wide-based pan (preferably non-stick) over a high heat
Once hot, add the sugar snap peas and cook for 4 min or until the skin starts to blacken slightly
Transfer the charred sugar snaps to a bowl and cover to keep warm
Reserve the pan for the next step
Return the pan to a medium heat with 2 tbsp [3 tbsp] vegetable oil
Once hot, add the breaded fish nuggets and cook on both sides for 1 min or until crispy and golden
Transfer the cooked nuggets to a plate and season generously with salt and pepper
Tip: cook in batches if needed
Meanwhile, add the remaining rice vinegar to the rice and stir well to create 'sticky' rice
Press the rice into small containers and turn out onto serving plates for authentic presentation
Serve the sticky rice with the nuggets, charred sugar snap peas and the Asian dipping sauce to the side
Enjoy!