These little crispy nuggets are served with sticky rice, which is stirred vigorously to get the starch going – the idea being that you can create rice sticky enough to be eaten with chopsticks. It’s seasoned with the traditional sugar, salt & rice vinegar. Served with a simple punchy Asian dipping sauce and charred sugar snap peas.
Prep Time
30 min
Cuisine
Asian
Use within
3-4 days
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*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.
Allergens highlighted by † (wheat-gluten, soya, sesame, fish)
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
Add the 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
2
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-size pieces
3
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)
4
Peel the ginger (scrape the skin off with a teaspoon) and chop finely (or grate)
Combine the ginger, soy sauce, sesame oil, chilli flakes (can't handle the heat? Go easy) half the rice vinegar and 1 1/2 tsp [3 tsp] sugar
Mix well - this is your Asian dipping sauce
5
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
6
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
7
Meanwhile, add the remaining 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
8
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