Herbed Fish Fingers with Chinese Rice
Herbed Fish Fingers with Chinese Rice



  • 100g brown rice
  • 150g frozen peas
  • 50g French beans
  • 3 chopped spring onions
  • ½ tsp chilli flakes
  • Handful of coriander, chopped
  • 2 tsp tamari
  • Drops of sesame oil
  • 1 tbsp oil
  • 2 eggs
  • 280g firm white fish, cut into fish finger strips
  • Cook the rice in water for 25 mins, adding the beans and peas for the last 6 mins. Drain, then return to the pan and stir in the chilli flakes, most of the coriander, spring onions, tamari, and a few drops of sesame oil. Cover.
  • Meanwhile, heat a large pan and add the oil. Beat the eggs with the remaining coriander, coat the fish strips with the egg mixture, and fry in the oil for a few mins on each side until golden. Remove from the pan and drain on kitchen paper, and toss the rice mixture into the pan with the remaining egg, and stir. Serve immediately in bowls, topped with the fish.
35 mins
2 serving

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