Fish finger katsu

Name: Fish finger katsu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 330 g Waitrose 6 Chunky Cod Fish Fingers; 250 g pack Kenji Sushi Rice; 140 g pack Waitrose Katsu Curry Sauce

Put down that takeaway menu! This really delicious (and healthy) supper takes just 20 minutes.

4.5 out of 5 stars(5) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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330g Waitrose 6 Chunky Cod Fish Fingers
250g pack Kenji Sushi Rice
140g pack Waitrose Katsu Curry Sauce

Cucumber salad

1 tbsp Chinese rice vinegar
2 tsp reduced salt soy sauce
½ tsp toasted sesame oil
½ tsp Chiu Chow Chilli Oil (or 1/4 tsp chilli flakes)
170g Essential Cucumber, roughly chopped
100g Essential Radish, quartered

Preheat the oven to 200°C, gas mark 6, and put a baking tray inside to heat up. Transfer the fish fingers to the hot tray and bake in the oven for 12-14 minutes, or longer, until cooked through.
Meanwhile, make the cucumber salad. In a bowl, mix the rice vinegar, soy sauce, sesame oil and chilli oil (or flakes). Add the cucumber and radishes, then toss to coat.
Microwave the sushi rice according to pack instructions; set aside. Heat the katsu sauce according to pack instructions. Divide the rice between plates, top with the fish fingers and spoon over the katsu sauce. Serve with the cucumber and radish salad.

Cook’s tip

Chiu chow chilli oil:

Use this condiment to add a spicy kick to all kinds of dishes. Prefer things a bit milder? Omit it from the recipe or swap for ¼ tsp Cooks’ Ingredients Peppery Pul Biber.

Typical values per serving when made using specific products in recipe