Crispy Soy Basa With Sushi Rice Balls

Rinse the sushi rice and cook according to the packet instructions. Pat the basa dry. Slice the spring onions, cucumber and chilli, julienne the carrot and finely shred the red cabbage.

Mix 2 tablespoons soy sauce with the honey and half the sesame oil. Heat the cooking oil in a non-stick frying pan over medium heat. Brush the basa with the soy mixture and cook for 3–4 minutes on each side until golden, crisp at the edges and cooked through.

Transfer the cooked sushi rice to a bowl. Add the rice vinegar, remaining sesame oil and a small pinch of salt. Fold gently through the rice and allow it to cool until comfortable to handle.

Wet your hands and divide the seasoned rice into portions. Shape firmly into 8–12 compact rice balls. Sprinkle with half the sesame seeds and a little sliced spring onion.

Combine the red cabbage, carrot, cucumber, chilli and remaining spring onion in a bowl. Add a squeeze of lime juice and toss until fresh and evenly mixed.

Arrange the crispy soy basa with the sushi rice balls and crunchy salad. Mix the remaining soy sauce with the remaining sesame seeds for dipping, add lime wedges and serve immediately.