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​​

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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