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