Herby fish fingers with Chinese-style rice

1 of 5-a-day fibre folate healthy diet plan iron summer

N/A

Source

Ingredients

100g brown basmati rice

160g frozen peas

50g French beans

3 spring onions , finely chopped

½ tsp dried chilli flakes

good handful coriander , roughly chopped

2 tsp tamari

few drops sesame oil

1 tbsp cold-pressed rapeseed oil

2 large eggs

280g pack skinless cod loins cut into chunky strips (cut into 4 strips per loin)

Method

Cook the rice in a pan of water for 25 mins, adding the peas and beans for the last 6 mins. Drain, then return to the pan and stir in the spring onions, chilli flakes, all but 1 tbsp chopped coriander, the tamari and sesame oil. Cover.

Meanwhile, heat a large non-stick pan with the rapeseed oil Beat the eggs with the remaining 1 tbsp coriander. Cut the fish into chunky strips, then coat them in the egg and fry in the oil for a couple of mins each side until golden. Remove the fish from the pan and tip in the rice with any remaining egg and stir. Serve in bowls, topped with the fish.