1 tbsp apple cider vinegar<br />
100g basmati rice<br />
1 tbsp cornflour<br />
1 courgette<br />
1 egg<br />
1 garlic clove<br />
15g ginger<br />
60g panko breadcrumbs<br />
1 red pepper<br />
15ml soy sauce <br />
3 spring onions<br />
1 tbsp toasted sesame oil<br />
2 x unsmoked basa fillets (200g)<ol>
<li>Deseed the<strong> red pepper</strong><strong> </strong>(scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can!)</li>
<li>Top, tail and chop the<strong> courgette</strong><strong> </strong>into matchsticks</li>
<li>Peel and finely chop (or grate) the<strong> garlic </strong></li>
<li>Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the <strong>ginger </strong></li>
<li>Add the <strong>basmati rice </strong>and 250ml <strong>cold water</strong> to a pot with a lid and bring to the boil over a high heat</li>
<li>Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the <strong>water</strong> has absorbed and the<strong> rice</strong> is cooked</li>
<li>Once cooked, remove from the heat and keep covered until serving</li>
<li>Add 2-3 handfuls of<strong> flour </strong>to a plate and mix in a generous pinch of<strong> salt </strong>and<strong> pepper</strong></li>
<li>Crack the<strong> egg </strong>into a shallow bowl and beat with a fork</li>
<li>Add the<strong> panko breadcrumbs</strong> to another plate</li>
<li>Coat the <strong>basa fillets</strong> in the <strong>flour</strong>, tap off the excess, then add it into the<strong> beaten egg</strong> and finally press it into the <strong>breadcrumbs</strong> firmly to evenly coat all over</li>
<li>Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of <strong>vegetable oil</strong> over a medium-high heat</li>
<li>Once hot, add the<strong> chopped pepper</strong>,<strong> courgette</strong>, <strong>garlic</strong> and<strong> ginger</strong> with a pinch of<strong> salt</strong> and cook for 4-5 min or until softened</li>
<li>Meanwhile, heat a separate large, wide-based pan (preferably non-stick) with a generous drizzle of <strong>vegetable oil </strong>over a medium-high heat</li>
<li>Once hot, add the <strong>breaded basa </strong>and cook for 3-4 min on each side pressing down firmly with a spatula until the outside is golden and the fish is cooked through</li>
<li>Meanwhile, boil a kettle. Trim, then slice the <strong>spring onions </strong>finely</li>
<li>Dissolve the<strong> chicken stock cube</strong> in 250ml <strong>boiled water </strong>and add the <strong>soy sauce</strong>, <strong>toasted sesame oil</strong>, <strong>apple cider vinegar</strong>, <strong>cornflour</strong> with 1 tbsp <strong>sugar </strong>and whisk to combine – this is your<strong> stock</strong></li>
<li>Once the <strong>vegetables</strong> have softened, add the<strong> sliced spring onion </strong>and <strong>stock </strong>to the pan and cook for 2-3 min or until the thickened</li>
<li>Once thickened, remove the pan from the heat and keep covered until serving</li>
<li>Slice the<strong> cooked fish</strong> into strips.Serve the <strong>Chinese vegetables</strong> over the <strong>basmati rice </strong>Top with the<strong> crispy fish fillet. </strong>Enjoy!</li>
</ol>
Annabel’s Chinese-Style Fish Fillets
Tonight is the night to tackle your own version of a healthy take-out! Annabel’s Chinese Style Fish Fillets is great for younger family members who are new to fish or perhaps not quite convinced – this tasty Chinese take-away ‘treat’ is sure to convert them. It’s an absolute winner!
1 tbsp apple cider vinegar
100g basmati rice
1 tbsp cornflour
1 courgette
1 egg
1 garlic clove
15g ginger
60g panko breadcrumbs
1 red pepper
15ml soy sauce
3 spring onions
1 tbsp toasted sesame oil
2 x unsmoked basa fillets (200g)
Method
Deseed the red pepper(scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can!)
Top, tail and chop the courgetteinto matchsticks
Peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Add the basmati rice and 250ml cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Add 2-3 handfuls of flour to a plate and mix in a generous pinch of salt and pepper
Crack the egg into a shallow bowl and beat with a fork
Add the panko breadcrumbs to another plate
Coat the basa fillets in the flour, tap off the excess, then add it into the beaten egg and finally press it into the breadcrumbs firmly to evenly coat all over
Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped pepper, courgette, garlic and ginger with a pinch of salt and cook for 4-5 min or until softened
Meanwhile, heat a separate large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the breaded basa and cook for 3-4 min on each side pressing down firmly with a spatula until the outside is golden and the fish is cooked through
Meanwhile, boil a kettle. Trim, then slice the spring onions finely
Dissolve the chicken stock cube in 250ml boiled water and add the soy sauce, toasted sesame oil, apple cider vinegar, cornflour with 1 tbsp sugar and whisk to combine – this is your stock
Once the vegetables have softened, add the sliced spring onion and stock to the pan and cook for 2-3 min or until the thickened
Once thickened, remove the pan from the heat and keep covered until serving
Slice the cooked fish into strips.Serve the Chinese vegetables over the basmati rice Top with the crispy fish fillet. Enjoy!
