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Crisp spiced fish fingers

Fish fingers aren't just for kids. Liven them up with Asian flavours for a grown-up treat

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 309
  • Carbohydrates 9
  • Saturated Fat 0
  • Sugar 18
  • Protein 30
  • Fat 18
  • Fibre 9
  • Salt 4.33

Nutrition per serving

  • Calories 309
  • Carbohydrates 9
  • Saturated Fat 0
  • Sugar 18
  • Protein 30
  • Fat 18
  • Fibre 9
  • Salt 4.33

Ingredients

  • 300g chunky haddock fillet
  • 2 tsp cornflour
  • 2 tsp polenta
  • 3 tbsp sunflower oil
  • ½ red chilli, finely sliced
  • 12 basil leaves, torn, plus a few extra leaves to serve
  • 3 tbsp soy sauce
  • juice ½ lime, plus lime wedges to serve
  • 100g Thai fragrant rice

Method

  1. Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.

  2. Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.

  3. Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.

  4. Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.

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