Herby Fish Fingers With Chinese Style Rice
10m
prep time
45m
total time
Easy
level
11
ingredients
This healthy, gluten-free lunch or dinner supplies a balance of carbs and protein, making it perfect for refuelling after exercise.
Method
Based on 2 servings, adjust as needed.
Step 1
Cook the rice in a pan of water for 25 mins, adding the peas and beans for the last 4 mins. Drain, then return to the pan and stir in the spring onions, chilli flakes, all but a little of the chopped coriander, the tamari (of soy if not GF) and sesame oil. Cover.
Step 2
Meanwhile, heat a large non-stick pan with the rapeseed oil. Beat the eggs with the remaining coriander. Cut the fish into chunky strips, then coat them in the egg and fry in the oil for a 2-3 mins on each side until golden and cooked through. Remove the fish from the pan and tip in the rice with any remaining egg and stir. Serve in bowls, topped with the fish.
- Ingredients
- Based on 2 servings
-
3 Spring Onions, finely chopped 1 x Sainsbury's Spring Onions Bunch 100g -
1tbsp Cold Pressed Rapeseed Oil 1 x Mazola Pure Rapeseed Oil 1L -
1 tsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml -
100g Brown Basmati Rice 1 x Sainsbury's Brown Rice 1kg -
160g Frozen Peas 1 x Sainsbury's Garden Peas 910g -
50g French Beans, cut in half 1 x Sainsbury's Fine Green Beans 200g -
0.5tsp Dried Chilli Flakes 1 x Sainsbury's Chipotle Chilli Flakes 45g -
20g Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
3tsp Tamari, or soy 1 x Yutaka Organic Tamari Soy Sauce, Gluten Free 150ml -
2 large Eggs, beaten 1 x Sainsbury's British Free Range Eggs Large x6 -
280g Skinless Cod Loins, cut into chunky strips (cut into 4 strips per loin) 1 x Sainsbury's Cod Loin, Taste the Difference 260g
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