Lisa Faulkner's fish finger katsu recipe
Try this fish finger katsu with rice, created by Lisa Faulkner. Its slightly sweet curry sauce features blitzed-up carrots – a great way of sneaking extra veg i
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Cooking tools:
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- Baking sheet
- Colander
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Peeler
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- Measuring cup
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- Wooden spoon
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- Tongs
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
- 1/2 lemon, juiced
- 1/2 lemon, cut into 4 slices
- 75 ml double cream
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