Crispy Fish Finger Rice Bowls

Crispy fish fingers with ginger and soy flavoured rice and peas. A quick, tasty family tea that feels a bit different.

Ingredients (serves 4)

• 20 fish fingers
• 300g long grain rice
• 200g frozen peas
• 2 tbsp cooking oil
• 2 tsp garlic granules
• 1 tbsp soy sauce
• 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
• 1 tsp chilli flakes (optional)
• Salt and black pepper

Method

1. Cook the rice according to packet instructions.
2. While the rice is cooking, bake or air fry the fish fingers until golden and crispy.
3. Steam or boil the peas for 3–4 minutes.
4. Fluff the rice with a fork and stir in the peas, soy sauce, grated ginger, chilli flakes and garlic granules. Season well.
5. Serve the rice in bowls topped with the crispy fish fingers.