Fish finger katsu recipe

Name: Fish finger katsu recipe
Total time: 25 min
Ingredients: 4 Taste the Difference Chunky Cod Fillet Fish Fingers; ½ tbsp olive oil; ½ onion, chopped; 1 carrot, peeled and chopped; ½ tbsp ginger and garlic paste; 250ml chicken gravy, made using gravy granules (we used 4 tsp Bisto Chicken Gravy Granules with 250ml water); ½ tbsp mild curry powder; 1 tbsp soy sauce; ½ tsp runny honey; 1 x 250g pouch microwave jasmine rice, to serve; salad leaves, to serve; 2 tbsp pickled ginger, to serve

www.sainsburysmagazine.co.uk

This twist on a classic Japanese curry katsu recipe replaces crispy breaded chicken with freezer staple fish fingers. The easy curry sauce recipe is made with a

View full recipe on www.sainsburysmagazine.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.sainsburysmagazine.co.uk.

Share this recipe:

Cooking tools:

Blender
Saucepan
Chef's knife
Cutting board
Peeler
Measuring spoon
Measuring cup
Spoon
Oven
Stove
Microwave
Plate

Ingredients

4 Taste the Difference Chunky Cod Fillet Fish Fingers
½ tbsp olive oil
½ onion, chopped
1 carrot, peeled and chopped
½ tbsp ginger and garlic paste
250ml chicken gravy, made using gravy granules (we used 4 tsp Bisto Chicken Gravy Granules with 250ml water)
½ tbsp mild curry powder
1 tbsp soy sauce
½ tsp runny honey
1 x 250g pouch microwave jasmine rice, to serve
salad leaves, to serve
2 tbsp pickled ginger, to serve