Fish Finger Katsu

Name: Fish Finger Katsu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 10 cod fish fingers; 300g easy-cook long grain rice; 150g frozen garden peas; 1 onion, finely sliced; 200g carrots, peeled and sliced, plus 150g, peeled into ribbons; 1 tbsp olive oil; 1 35g sachet Indian korma spice mix; 1 cucumber, peeled into ribbons; ½ lemon, juiced, plus ½ cut into 4 slices; 75ml double cream

5 steps

Prep:10minCook:20min

For a fun Friday meal that the kids will love, try Lisa Faulkner’s Fish Finger Katsu with rice. Its slightly sweet curry sauce features blitzed-up carrots – a great way of sneaking extra veg into a meal – and a simple salad keeps the dish fresh and light. Quick to make, it’s sure to become a favourite with the whole family, so try swapping the fish fingers for crispy chicken or breaded vegan fillets to mix things up.

Updated at: Thu, 17 Aug 2023 10:37:34 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories641.3 kcal (32%)

Total Fat20.7 g (30%)

Carbs94.2 g (36%)

Sugars8 g (9%)

Protein18.1 g (36%)

Sodium232.5 mg (12%)

Fiber10.8 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

10cod fish fingers

300geasy-cook long grain rice

150gfrozen garden peas

1onion

finely sliced

200gcarrots

peeled and sliced, plus 150g, peeled into ribbons

1 Tbspolive oil

1 x 35gkorma spice mix

sachet, Indian

1cucumber

peeled into ribbons

0.5lemon

juiced, plus 1/2 cut into 4 slices

75mldouble cream

Instructions

Step 1

Preheat the oven and cook the fish fingers as per pack instructions. Cook the rice and peas as per pack instructions, then leave the peas to cool in a bowl of cold water.

Step 2

Meanwhile, in a large, lidded pan, cook the onion and sliced carrots in the oil over a medium-low heat; stir occasionally. After 5 mins, when the onion is softening, stir in the korma sachet for 30 secs, stirring constantly. Add 300ml water, cover again, and simmer for 10 mins until the carrot is soft.

Step 3

Meanwhile, drain the peas. Arrange the ribboned cucumber and grated carrot in a salad bowl, add the peas and squeeze over the lemon juice. Toss until all the veg is nicely dressed in the lemon juice.

Step 4

When the curried carrots are soft, remove the pan from the heat and use a stick blender to blitz until smooth, adding the cream until you have a thick, pourable sauce. Keep warm over a low heat until everything else is ready.

Step 5

Divide the rice and salad between the serving plates, adding a lemon slice. Slice the fish fingers and heap on top of the rice, then pour over a little katsu sauce. Serve the remaining sauce in a jug for everyone to help themselves.

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