Crispy Herb Fish Sticks & Rice

1. Cook the Rice

   • Boil 100g brown basmati rice in water for 25 minutes.
   • Add 160g frozen peas and 50g chopped French beans for the last 6 minutes.
   • Drain the rice and return it to the pan. Stir in 3 chopped spring onions, ½ tsp chili flakes, most of the coriander (save 1 tbsp), 2 tsp tamari, and a few drops of sesame oil. Cover to keep warm.

2. Cook the Fish

   • Heat 1 tbsp rapeseed oil in a large non-stick pan.
   • Beat 2 large eggs with the remaining 1 tbsp coriander.
   • Cut 280g skinless cod loins into chunky strips. Dip each strip in the egg mixture.
   • Fry the fish in the hot oil for about 2 minutes on each side until golden.

3. Combine and Serve

   • Remove the fish from the pan. Add the rice to the pan and mix in any leftover egg.
   • Serve the rice in bowls, topped with the crispy fish.

Tip

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