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Herby fish fingers on Vegetable rice

2 servings


45 minutes

total time


100g rice

160g peas

50g French beans

3 spring onions , finely chopped

½ tsp dried chilli flakes

good handful coriander , roughly chopped

2 tsp soy sauce

few drops sesame oil

1 tbsp oil

2 large eggs

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


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 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.


2024-05-12 -

Result: delicious! The herb covering is tasty. The batter stays on well.

Recipe: finely chopped handful of coriander, lots of salt, 190g fish (two fillets, cut into fingers), 1 egg white, black pepper, lemon zest

Method: I defrosted basa in 60°C water in 5 min, battered with the egg and coriander mixture, and pan fried for a few minutes, and it was done!

Next time: more salt, black pepper, and some chilli or onion might go with the coriander.


Serving Size




Total Fat

14 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat





1.14 mg

Total Carbohydrate

47 g

Dietary Fiber

7 g

Total Sugars

7 g


40 g

2 servings


45 minutes

total time
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