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20 Minute Asian Chunky Fish Fingers. An Asian twist to a British classic. Yum!
Serves: 2 (easily doubled) Time: 20 minutes
Ingredients
1 Pack of Microwavable Jasmine Rice or 50g dry weight per person
Salt and Pepper
160g Pack of Tenderstem Broccoli
Vegetable Oil, for frying
120g Flour
1 Tablespoon Mustard Powder
115ml Sparkling Water
340g Skinless Cod, cut into 4 strips
2 Spring Onions, thinly sliced
4 Tablespoons Thai Sweet Chilli Sauce
Lemon Wedges, for serving
Method
Heat the oven to 120°C.
In a large pot, cover the base with 2 inches of veg oil and heat over a medium heat. Combine the flour, mustard powder, a pinch of salt, and the sparkling water in a large bowl.
Season the fish, and dip each fillet into the batter, coating both sides, allowing any excess batter to drip off. When the oil is nice and hot, fry the fillets off in batches, until nice and golden, around 7 mins. Once ready, remove from oil and pop them on a wire rack to allow any oil to drip out. Season with salt then pop them in the oven to remain warm.
Meanwhile, heat the rice according to the package instructions and cook the broccoli to your liking.
Serve the cod with the rice, chopped spring onions, broccoli and chilli sauce and lemon wedges.
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