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Pan-Fried Fish & Zingy Asian Ribbon Salad

Pan-Fried Fish & Zingy Asian Ribbon Salad

Rating
4rating out of 5

(624 reviews from our customers)

Prep Time

20 min

Cuisine

Thai

"Peelers at the ready for this speedy carrot and cucumber ribbon and radish salad! Give it some zing with an Asian-style dressing made with sesame oil, lime, chilli and fish sauce. Drizzle all over your lean fish fillets and wholesome brown rice for full on flavour!" (Dairy-free: see our FAQs for details.)

Prep Time

20 min

Cuisine

Thai

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)
Red-chilli
1 red chilli
Lime
1 lime
cucumber
1/2 cucumber
roasted peanuts
1 bag of roasted peanuts †
Radish
125g radishes
fresh-coriander
5g coriander
brown-rice
100g brown rice
Pangasius-fillet-(1)
2 x 100g basa fillets †
Carrot
1 carrot
Sesame-oil
1 toasted sesame oil sachet (15ml) †
Soy-sauce-sachet
1 soy sauce sachet (15ml) †
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 1 lime
  • 1/2 cucumber
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • 125g seasonal radishes
  • 5g coriander
  • 100g brown rice
  • 2 x 100g basa fillets<span class="strong">†</span>
  • 1 carrot
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
  • 1 soy sauce sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 437 kJ
104 kcal
1907 kJ
454 kcal
Fat
of which saturates
4.1 g
0.9 g
17.9 g
3.8 g
Carbohydrate
of which sugars
10.8 g
1.6 g
47 g
6.8 g
Fibre 1.3 g 5.6 g
Protein 6.3 g 27.6 g
Salt 0.32 g 1.38 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 red chilli
red chilli
1 lime
lime
1/2 cucumber
cucumber
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil
125g seasonal radishes
radishes
5g coriander
coriander(100%)
100g brown rice
brown basmati rice (100%)
2 x 100g basa fillets
basa fillet (fish) 100%
1 carrot
carrot
1 toasted sesame oil sachet (15ml)
sesame seed (100%)
1 soy sauce sachet (15ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
Allergens
  • Allergens highlighted by † (peanut, fish, sesame, 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 Pan-Fried Fish & Zingy Asian Ribbon Salad

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving

2 Pan-Fried Fish & Zingy Asian Ribbon Salad

While the rice is cooking, peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Peel the cucumber into 'ribbons'

Top, tail and slice the radishes as finely as you can

Add the carrot ribbons, cucumber ribbons and sliced radishes to a large bowl – this is your salad

3 Pan-Fried Fish & Zingy Asian Ribbon Salad

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Cut the lime[s] in half

4 Pan-Fried Fish & Zingy Asian Ribbon Salad

Combine the soy sauce, toasted sesame oil, lime juice and chopped chilli with 1 tsp [2 tsp] sugar in a small bowl – this is your Asian dressing

5 Pan-Fried Fish & Zingy Asian Ribbon Salad

Pat the basa fillets dry with kitchen paper and season lightly with salt on both sides

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the basa fillets and cook for 2-3 min on each side or until cooked through and golden – this is your pan-fried fish 

Tip: Your fish is cooked when it turns opaque and flakes easily

6 Pan-Fried Fish & Zingy Asian Ribbon Salad

While the basa fillets are cooking, chop the coriander roughly

 

 

7 Pan-Fried Fish & Zingy Asian Ribbon Salad

Add the Asian dressing to the salad and give it a good mix up – this is your Asian salad 

8

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Serve the pan-fried fish with the Asian salad and cooked brown rice to the side

Drizzle any remaining dressing over the fish and rice

Garnish with the chopped coriander and roasted peanuts

Enjoy! 

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