Basa Katsu With Amai Sauce And Apple Slaw

Add your white long grain rice to a pot with a lid with a pinch of salt and 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, add a handful of flour to a plate

Crack your egg[s] into a shallow bowl and beat with a fork

Add your panko breadcrumbs to another plate

Coat your basa fillet[s] in the flour, tap off the excess, then add into the beaten egg and finally press into the panko breadcrumbs firmly to evenly coat all over

Heat a pot over a low heat

Add your tomato ketchup, soy sauce and 1 tbsp [1 1/2 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

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

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

Cut your apple[s] (skin on) into matchsticks and discard the core[s]

Trim, then slice your spring onion[s] finely

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (enough to coat the base of the pan) over a medium-high heat

Once hot, add the breaded basa (cooking for 4 or more? Do this in batches!) and cook for 4-5 min on each side, pressing down firmly with a spatula until the outside is golden and the fish is cooked through – this is your basa katsu

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

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