Lisa Faulkner's fish finger katsu recipe

Ingredients

• 10 frozen cod fish fingers
• 300 g easy-cook long grain rice
• 150 g frozen garden peas
• 1 onion, finely sliced
• 200 g carrots, peeled and sliced
• 150 g carrots, peeled into ribbons
• 1 tbsp olive oil
• 35 g korma recipe mix
• 1 cucumber, peeled into ribbons
• 0.5 lemon, juiced
• 0.5 lemon, cut into 4 slices
• 75 ml double cream