Lisa Faulkner's fish finger katsu recipe
For a fun Friday meal that the kids will love, try this fish finger katsu with rice, created by Lisa Faulkner for Ocado. 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.
Ingredients
- 10 frozen cod fish fingers
- 300 g easy-cook long grain rice
- 150 g frozen garden peas
- 1 onion, finely sliced
- 200 g carrots, peeled and sliced
- 150 g carrots, peeled into ribbons
- 1 tbsp olive oil
- 35 g korma recipe mix
- 1 cucumber, peeled into ribbons
- 0.5 lemon, juiced
- 0.5 lemon, cut into 4 slices
- 75 ml double cream
- 10 frozen cod fish fingers
- 10.6 oz easy-cook long grain rice
- 5.3 oz frozen garden peas
- 1 onion, finely sliced
- 7.1 oz carrots, peeled and sliced
- 5.3 oz carrots, peeled into ribbons
- 1 tbsp olive oil
- 1.2 oz korma recipe mix
- 1 cucumber, peeled into ribbons
- 0.5 lemon, juiced
- 0.5 lemon, cut into 4 slices
- 2.6 fl oz double cream
- 10 frozen cod fish fingers
- 10.6 oz easy-cook long grain rice
- 5.3 oz frozen garden peas
- 1 onion, finely sliced
- 7.1 oz carrots, peeled and sliced
- 5.3 oz carrots, peeled into ribbons
- 1 tbsp olive oil
- 1.2 oz korma recipe mix
- 1 cucumber, peeled into ribbons
- 0.5 lemon, juiced
- 0.5 lemon, cut into 4 slices
- 0.3 cup double cream
Details
- Cuisine: Japanese-inspired
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- 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.
- 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.
- While the sauce is cooking, 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.
- 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.
- 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.
This recipe is one of Lisa Faulkner's Five Meals for Four for £25, made using Ocado Own Range ingredients. To learn more about Lisa's Five Meals for Four for £25 and explore the recipes, visit Ocado.
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