Dinner

Herby Fish Fingers with Chinese-Style Rice Recipe

BySophie Carsel November 6, 2025November 6, 2025

Introduction

This vibrant recipe combines crispy herby fish fingers with fragrant Chinese-style rice for a delightful meal. It’s a fresh twist on a classic favorite, packed with flavors and easy to prepare any night of the week.

A white bowl filled with a base layer of brown fried rice mixed evenly with bright green peas and chopped green onions, giving a fresh and colorful texture. On top, there are several pieces of golden brown, grilled fish fillets, slightly flaky and stacked in a casual arrangement. The contrast between the warm tones of the fish and the vibrant green peas highlights the freshness of the dish. The bowl is placed on a white marbled surface, creating a clean and elegant background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the brown basmati rice in a pan of boiling water for 25 minutes. Add the frozen peas and French beans for the last 6 minutes of cooking. Drain the rice and vegetables once cooked.
Step 2: Return the drained rice and veggies 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.
Step 3: While the rice rests, heat the cold-pressed rapeseed oil in a large non-stick pan over medium heat.
Step 4: Beat the eggs with the remaining 1 tablespoon of chopped coriander. Dip the fish strips into the egg mixture, coating them thoroughly.
Step 5: Fry the fish fingers in the hot oil for about 2 minutes on each side, until golden and cooked through. Remove them from the pan and set aside.
Step 6: Pour the remaining egg mixture (if any) into the pan and quickly stir fry. Then, add the rice mixture to the pan and stir well to combine all the flavors.
Step 7: Serve the fragrant rice in bowls topped with the crispy herby fish fingers.

Tips & Variations

For extra crunch, try coating the fish strips in panko breadcrumbs after dipping them in the egg mixture before frying.
Swap cod for haddock or pollock if preferred; these white fish varieties also work well in this recipe.
Add a squeeze of lime or a drizzle of soy sauce just before serving for an extra layer of flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to keep the fish from drying out, or warm the rice separately in the microwave and add freshly cooked fish fingers for best texture.

How to Serve

A white bowl holds a dish with three golden-brown grilled fish fillets placed on top. Below the fish, there is a layer of cooked brown rice mixed with green peas and chopped green onions, creating a colorful and textured base. The white bowl sits against a white marbled surface, adding to the fresh look of the meal. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh peas and French beans can be used. Adjust the cooking time accordingly, adding them a few minutes before the rice is done to keep them tender-crisp.