Annabel’s Chinese-Style Fish Fillets
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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!
Prep Time:
20 minutes
Cook Time:
30 minutes
Makes:
2 portions (double all ingredients for 4)
Not Suitable for Freezing
Ingredients
- 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 courgette into 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!
