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Fish finger fried rice recipe

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Try something different with that pack of fish fingers and try our quick and easy fried rice recipe. We've used courgettes and peppers, but you could use broccoli or carrots if preferred. Finish with a drizzle of tartare sauce for a little tang and tuck in! See method

Serves 4
Takes 25 mins
397 calories / serving
Healthy

Ingredients

10 pack Hearty Food Co. fish fingers
1 tbsp vegetable oil
1 courgette, halved lengthways and sliced into half-moons
1 red pepper, finely sliced
½ tsp chilli flakes (optional)
2 x packs Grower’s Harvest microwave long grain rice
1 lime, zested, ½ juiced, ½ cut into wedges to serve
4 tbsp Stockwell & Co. tartare sauce, plus extra to serve
30g fresh coriander, 15g roughly chopped, 15g leaves picked to serve

1 of your 5-a-day and a source of fibre

Each serving contains

Energy
1665kj
397kcal 20%
Fat
16g 23%
Saturates
2g 8%
Sugars
5g 6%
Salt
0.7g 12%

of the reference intake
Carbohydrate 48.1g Protein 11.9g Fibre 6g

Method

Cook the fish fingers to pack instructions.
Heat the oil in a large frying pan over a medium-high heat and fry the courgette and red pepper for 5-6 mins until just softened and golden. Stir in the chilli flakes if using and some seasoning.
Cook the microwave rice to pack instructions then add to the veg pan.
Meanwhile, in a small bowl, mix the tartare sauce with half the lime zest and lime juice.
Stir the roughly chopped coriander and remaining lime zest through the rice.
To serve, divide the rice between the bowls, cut the fish fingers in half and arrange on top. Drizzle over the limey tartare sauce and serve with lime wedges and coriander leaves.

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