This tasty Asian-inspired supper is super quick to prep. You'll start by making a marinade with lime, sesame oil, Thai spice jelly, ginger and soy, and lots of fresh herbs, then add it to pak choi and basa and simply cook it all 'en papillote'. Served with basmati rice. (Dairy-free: see our FAQs for details).
Prep Time
25 min
Cuisine
Asian
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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.
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
10g coriander & mint mix
coriander & mint mix
2 x 100g basa fillets
basa fillet (fish) 100%
1 Thai spice jelly pot (25g)
raw cane sugar, water, cider vinegar, concentrated lemon juice, citrus pectin, red chillies, green chillies, ginger, lemongrass, garlic, coriander
130g basmati rice
basmati rice
1 toasted sesame oil sachet (15ml)
sesame seed (100%). May contain nuts, peanut, soya, mustard, sesame, celery and fish
Allergens
Allergens highlighted by † (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
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Meanwhile, peel and finely chop (or grate) the ginger
Zest the lime[s] and cut in half
2
Combine the chopped ginger, toasted sesame oil, juice of 1/2 [1]lime, soy sauce and Thai spice jelly in a bowl – this is your marinade
Chop the pak choi into quarters lengthways
3
Cut 2 [4] pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper
Add the sheets of baking paper to a large baking tray (doubling it up prevents any leakages!)
Lay the pak choi in the middle of the baking paper
Add the basa fillets over the pak choi and season with a pinch of salt
Sprinkle over the lime zest
4
Drizzle over the marinade (reserve the bowl for later)
Scrunch the edges of the baking paper together around the fish to form a sealed parcel
Put the baking tray in the oven for 15 min or until the fish is cooked and the pak choi is tender
Tip: your fish is cooked when it turns opaque and flakes easily
5
Meanwhile, add the basmati rice and 300ml [600ml]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 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
6
Meanwhile, cut the remaininglime into wedges
Chop the coriander finely, including the stalks
Strip the mint leaves from the stalks and chop finely
Add the chopped herbs to the marinade bowl
7
Once the fish and pak choi are cooked, transfer to your serving plates
Pour the marinade from the parcel back into the marinade bowl and mix to combine – this is your Thai dressing
8
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