Fish fingers aren’t just for kids. Liven them up with Asian flavors for a grown-up treat
• 2 tsp cornflour
• 2 tsp polenta
• ½ red stew , finely cut
• 12 basil leaves , torn, notwithstanding a few extra leaves to serve
• juice ½ lime , notwithstanding lime wedges to serve
• 100g Thai fragrant rice
•STEP 1.Cut the fish into pieces around 5 x 10cm. Wipe off with some kitchen towel.Add the haddock and go to cover in the mix.
•STEP 2.Warmth 2 tbsp of the oil in a tremendous frying pan and incorporate the haddock fingers. Cook for 5-8 mins, turning irregularly. Dispose of from the holder and channel on kitchen paper. Keep warm.
•STEP 3.Crash the skillet with kitchen towel. Re-appearance of the glow and incorporate the remainder of the oil. Incorporate the stew and cook for 1 min, by then dispose of from the glow and incorporate the basil, soy and lime juice.
•STEP 4.Cook the rice for 10-12 mins, until fragile. Channel well and present with the haddock fingers, blazing sauce, lime wedges and a few basil leaves.