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By delicious. magazine
Fish finger kimchi rice with edamame and a fried egg
Make use of that reliable box of fish fingers in your freezer with this Korean-style kimchi rice dish. The kids will love it – and so will you. Try more recipes with kimchi.
Updated at: Thu, 20 Feb 2025 11:08:18 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
47
High
Nutrition per serving
Calories624.1 kcal (31%)
Total Fat18 g (26%)
Carbs88.3 g (34%)
Sugars3.1 g (3%)
Protein26.1 g (52%)
Sodium374.7 mg (19%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
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8frozen fish fingers
sustainable
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350gbasmati rice
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olive oil
or vegetable, for frying
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4eggs
free-range
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280gfrozen edamame
soy beans
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1 tspblack sesame seeds

4 heaped tbspkimchi
or to taste, plus extra to serve
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frozen chopped jalapeño chilli
or dried chilli flakes, optional
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fresh coriander leaves
to serve
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brown rice vinegar
we used, organic, brown rice vinegar, from ocado, or ordinary rice vinegar to serve
Instructions
View on delicious. magazine
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Notes
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