Description

This recipe features crispy herby fish fingers served with flavorful Chinese-style brown basmati rice cooked with vibrant vegetables and aromatic seasonings. The fish is coated in a fresh coriander and egg mixture before pan-frying to golden perfection, paired with a tasty, lightly spiced rice incorporating peas, French beans, spring onions, and sesame oil for an easy yet wholesome 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 (about 4 strips per loin)

Instructions

Cook the rice and vegetables: Place the brown basmati rice in a pan with water and cook for 25 minutes. Add the frozen peas and French beans to the pan for the last 6 minutes of cooking. After cooking, drain the rice and vegetables well.
Prepare the rice seasoning: 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 and set aside to keep warm.
Make the fish coating: In a bowl, beat the two large eggs and mix in the remaining tablespoon of chopped coriander. Cut the cod loins into chunky strips, about four pieces per loin.
Fry the fish fingers: Heat the rapeseed oil in a large non-stick frying pan over medium heat. Dip the cod strips into the egg and coriander mixture to coat them well, then fry the 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: Pour any remaining egg mixture into the now empty pan, add the rice mixture and stir well to combine and warm through.
Serve: Divide the rice among bowls and top with the golden herby fish fingers. Garnish with any extra coriander if desired and serve immediately.

Notes

Using brown basmati rice adds a nutty flavor and extra fiber to the dish.
You can substitute cod with haddock or pollock if preferred.
For a spicier dish, increase the amount of dried chilli flakes.
Serve with a wedge of lime or lemon for added freshness.
This recipe is gluten-free using tamari instead of soy sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese-inspired

Keywords: herby fish fingers, Chinese-style rice, healthy fish recipe, brown basmati rice, cod fish fingers, gluten free meal