Fish finger kimchi rice with edamame and a fried egg

Fish finger kimchi rice with edamame and a fried egg
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, Oven time 20 min, simmering time 15 min

Make use of that reliable box of fish fingers in your freezer with this Korean-style kimchi rice dish. The kids will love it – and so will you.

Nutrition: per serving

Calories
570kcals
Fat
19.5g (3.5g saturated)
Protein
23.6g
Carbohydrates
74.9g (2.3g sugars)
Fibre
5g
Salt
0.8g
Calories
570kcals
Fat
19.5g (3.5g saturated)
Protein
23.6g
Carbohydrates
74.9g (2.3g sugars)
Fibre
5g
Salt
0.8g

Ingredients

  • 8 frozen sustainable fish fingers
  • 350g basmati rice
  • Olive or vegetable oil for frying
  • 4 free-range eggs
  • 280g frozen edamame (soy beans)
  • 1 tsp black sesame seeds
  • 4 heaped tbsp kimchi or to taste, plus extra to serve
  • Pinch frozen chopped jalapeño chilli or dried chilli flakes, optional
  • Fresh coriander leaves to serve
  • Brown rice vinegar (we used Clearspring Organic Brown Rice Vinegar, from Ocado) or ordinary rice vinegar to serve

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Put the frozen fish fingers on a baking tray and bake for 15-20 minutes, turning halfway, until golden brown.
  2. Meanwhile, put the rice in a medium pan, pour over 600ml cold water and bring to the boil. Cover with a lid, then reduce the heat to a gentle simmer. Cook for 15 minutes, then take off the heat (still covered) and set aside while you cook the eggs.
  3. Heat a good glug of oil in non-stick frying pan over a medium-high heat and fry 4 eggs for 2 minutes or until the whites have set and are crisp at the edges.
  4. Stir the edamame, sesame seeds and kimchi into the hot rice and roughly slice the fish fingers. Serve the rice with the eggs and fish fingers, sprinkled with chilli and coriander. Serve with rice vinegar to season.

delicious. tips

  1. If you can’t find kimchi, use sauerkraut and add chilli sauce or sriracha.

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