Pan-Seared Thai Basil Fish with Coconut Rice & Pickled Cucumber Salad
This vegan air-fryer recipe features flaky plant-based fish fillets, fragrant coconut rice, and a zesty pickled cucumber salad for a fresh, Thai-inspired meal ready in under 20 minutes.
- 4 fillets vegan fish fillets (store-bought, e.g. Gardein or Good Catch)
- 0.5 cup fresh Thai basil leaves
- 2 cups cooked jasmine rice
- 0.5 cup canned coconut milk
- 1 large cucumber, thinly sliced
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 0.5 tsp sea salt
- 1 tbsp soy sauce or tamari
- 1 tbsp neutral oil (such as avocado or canola)
- 4 wedges fresh lime wedges
- 2 tbsp crushed peanuts (optional)
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Instructions
In a small bowl, combine rice vinegar, sugar, and sea salt. Add sliced cucumber and toss to coat. Let it pickle while you prepare the other components.
In a small saucepan or microwave, heat coconut milk until just steaming (not boiling). Stir into the cooked jasmine rice until creamy and set aside.
⏱️ 2 minutesLightly brush vegan fish fillets with oil and place in the air-fryer basket. Air-fry at 400°F for 8 minutes, flipping halfway through, until golden and heated through.
⏱️ 8 minutes 🌡️ 400°FRemove fillets and immediately drizzle with soy sauce or tamari. Top with torn Thai basil leaves.
⏱️ 1 minuteTo serve, divide coconut rice among plates, top with vegan fish fillets, spoon over pickled cucumber salad, sprinkle with crushed peanuts if using, and serve with lime wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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