Fish Fingers with special fried rice
Servings: 4 servings
Super yummy and easy to prepare dish that is a hit with kids! Double up on the rice ingredients to have lots of leftovers. You can use any fish you like for this recipe.
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Ingredients
- ½ cup brown rice
- ½ cup frozen peas
- ½ cup green beans chopped
- ½ cup shelled edamame beans from your Asian grocer
- 1 pack spring onions finely sliced
- ½ punnet fresh coriander chopped
- 1 T tamari sauce you can use soy if you're not worried about gluten
- 1 t sesame oil
- 2 T macadamia nut oil or oil of your choice suitable for frying
- 3 eggs beaten
- 800 g hake any other fish will work fine too
Instructions
- Cook the brown rice in 1½ cups of water (covered) until almost cooked (takes between 30-40 mins, so keep an eye). When it's almost cooked and there is still some water in the pan, add the chopped green beans, peas and edamame.
- If there is still some water left in the pan, drain and return the rice mixture to the pan. Stir through the spring onions, tamari sauce, sesame oil and most of the coriander (keep some or garnishing).
- Heat the oil in a non-stick pan. Season your fish with salt and then dip into the egg mixture and fry them for a few minutes each time until golden and crispy. Remove from the pan and keep them warm.
- Tip the rest of the egg mixture into the pan and fry (omelette style) for 30 seconds before stirring and breaking it up into smaller chunks. Then add the rice mixture to the pan, stir through to combine.
- Dish up the rice mixture into bowls and top with the fried fish. Garnish with remaining coriander.