Fishfinger rice bowl
Sometimes I think of a leftover recipe. I imagine different reactions:
younger me “Cold fish and RICE? ARE YOU ON DRUGS? Where’s the white sauce?!”
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 but that’s not always a good thing TBF). 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. With this second, more photogenic rock around the block I used Thai sticky rice, which I prefer in this dish, and it was easier to eat with chopsticks (because yes I’m sure this is super, super authehtic Thai (side eye emoji).
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