Herby Fish Fingers with Chinese-Style Rice Recipe

Introduction

These herby fish fingers paired with Chinese-style rice offer a fresh and vibrant twist on a classic favorite. Quick to prepare and packed with flavor, this dish is perfect for a wholesome weeknight dinner that the whole family will enjoy.

Ingredients

• 100g brown basmati rice
• 160g frozen peas
• 50g French beans
• 3 spring onions, finely chopped
• ½ tsp dried chilli flakes
• Good handful coriander, roughly chopped
• 2 tsp tamari
• Few drops sesame oil
• 1 tbsp cold-pressed rapeseed oil
• 2 large eggs
• 280g pack skinless cod loins, cut into chunky strips (4 strips per loin)

Instructions

1. Step 1: Cook the brown basmati rice in a pan of boiling water for about 25 minutes. Add the frozen peas and French beans during the last 6 minutes of cooking. Once cooked, drain the rice and vegetables well.
2. Step 2: Return the drained rice and vegetables to the pan. Stir in the finely chopped spring onions, dried chilli flakes, all but 1 tablespoon of the chopped coriander, tamari, and a few drops of sesame oil. Cover the pan to keep warm.
3. Step 3: Meanwhile, heat the rapeseed oil in a large non-stick frying pan over medium heat. Beat the eggs with the remaining tablespoon of coriander.
4. Step 4: Dip each cod strip into the beaten egg mixture, ensuring they are well coated. Fry the fish fingers in the hot oil for about 2 minutes on each side until golden and cooked through. Remove the fish from the pan and set aside.
5. Step 5: Add the prepared rice mixture to the frying pan, stirring to pick up any leftover egg and flavors. Heat through for a minute or two.
6. Step 6: Serve the hot Chinese-style rice in bowls, topped with the crispy herby fish fingers. Enjoy immediately.

Tips & Variations

• For a spicier kick, increase the dried chilli flakes or add a splash of hot sauce to the rice.
• Try swapping cod for haddock or pollock fillets for a budget-friendly option.
• If you prefer a gluten-free dish, ensure your tamari is certified gluten-free.
• Adding a squeeze of fresh lime juice when serving brightens the flavors beautifully.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan or microwave until steaming hot. The fish fingers are best eaten fresh as reheating may soften their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown basmati?

Yes, white rice works well and will cook faster, so adjust the cooking time accordingly.

Can I bake the fish fingers instead of frying?

Absolutely! Coat the fish in the egg mixture and bake on a lined tray at 200°C (400°F) for about 12-15 minutes, turning halfway, until golden and cooked through.

Herby Fish Fingers with Chinese-Style Rice Recipe

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★★★★★

4.6 from 286 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

Crispy herby fish fingers served with fragrant Chinese-style brown basmati rice mixed with peas, French beans, spring onions, and spices. This wholesome and flavorful dish combines tender cod coated in a spiced egg batter fried to golden perfection alongside a vibrant, aromatic rice infused with coriander, tamari, and sesame oil, perfect for a healthy and satisfying meal.

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Ingredients

Scale 1x2x3x

Rice and Vegetables

• 100g brown basmati rice
• 160g frozen peas
• 50g French beans
• 3 spring onions, finely chopped
• ½ tsp dried chilli flakes
• Good handful coriander, roughly chopped (divided)
• 2 tsp tamari
• Few drops sesame oil

Fish Fingers

• 1 tbsp cold-pressed rapeseed oil
• 2 large eggs
• 280g pack skinless cod loins cut into chunky strips (cut into 4 strips per loin)

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Instructions

1. Cook the rice and vegetables: In a pan, cook the brown basmati rice in water for 25 minutes. Add the frozen peas and French beans during the last 6 minutes of cooking. Once done, drain the mixture and return it to the pan.
2. Prepare the rice flavoring: Stir into the rice the finely chopped spring onions, dried chilli flakes, all but 1 tablespoon of the chopped coriander, tamari, and a few drops of sesame oil. Cover the pan to keep warm while preparing the fish.
3. Heat the pan and beat eggs: Heat a large non-stick pan over medium heat and add the cold-pressed rapeseed oil. Meanwhile, beat the two eggs with the remaining 1 tablespoon of chopped coriander.
4. Coat and fry the fish: Cut the cod loins into chunky strips, then coat each piece thoroughly in the egg and coriander mixture. Fry the coated fish strips in the hot oil for about 2 minutes on each side or until golden and cooked through. Remove the fish fingers from the pan and set aside.
5. Finish the rice in the pan: Into the same pan, add the prepared rice along with any leftover egg mixture. Stir well to incorporate and heat through gently.
6. Serve: Spoon the Chinese-style rice into serving bowls and top with the golden herby fish fingers for a delicious and balanced dish.

Notes

• For a gluten-free version, ensure the tamari used is gluten-free.
• Adjust the dried chili flakes according to your spice preference.
• Use fresh coriander for the best flavor impact.
• This dish is ideal for a nutritious lunch or dinner with balanced protein and grains.
• The cooking time assumes medium heat and conventional stovetop equipment.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Fusion (British-Chinese inspired)

Keywords: herby fish fingers, Chinese-style rice, cod recipe, healthy fish fingers, brown basmati rice, easy fried fish, nutritious dinner, rapeseed oil, tamari, sesame oil