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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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