Sometimes I think of a leftover recipe and I imagine different reactions: younger me “fish and RICE? ARE YOU ON DRUGS?”. My parents: “Gosh, it is interesting how you combine different things isn’t it?”. My brothers: “Oh, yeah, well done”. They aren’t the leftover lovers though! Two leftover fish fingers are too good to waste, and this, to me, was surprisingly good.
The leftover friend’s super star, a rice bowl is a fab way to use up those odds and sods from the bottom of your fridge. Any leftover greens, some salad: whatever. Bet you’d buy it in M&S or Pret without thinking, so have a go and make your own! Okay, M&S and Pret wouldn’t be using fishfingers, but you might have some white fish or some chicken mixed with your rice and salad, so why not a fishfinger?
Cuisines across the world batter or egg & bread fish, so mixing up a fishfinger with a little boiled rice isn’t as mad as it might sound. I mean, okay, I wouldn’t pay to eat it in a restaurant or claim that it’s authentic cuisine (well, it’s authentic Ann Storr cuisine but that’s quite niche). But with some salad, some chilli – well, to me it’s a damn sight tastier than a coffee shop equivalent. And no single-use plastic packaging.
If you take lunch into work, store the fish separately so that the crumbs don’t go soggy (bawk). A little teryaki sauce is all that this needs to give you a filling and tasty lunch. Or, if you don’t have any in the fridge, some tamari or soy sauce.
Nice rice, some veg, some fish: quick lunch
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