300g chunky haddock fillet
2 teaspoon cornflour
2 teaspoon polenta
3 tablespoon sunflower oil
1 red chilli , finely sliced
12 basil leaves , torn, plus a few extra leaves to serve
3 tablespoon soy sauce
Juice of ½ lime , plus lime wedges to serve
100g Thai fragrant rice
Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to cover in the mixture.
Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.
Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 min, then remove from the heat and add the basil, soy and lime juice.
Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves. Yummy… this just proves that fish fingers are not just for the kids.
Original Recipe from Good Food magazine