Cut the fish into pieces approximately
5 x 10cm. Pat dry with some kitchen
towel. Mix the cornflour and polenta
on a plate and season with salt and
pepper. Add the haddock and turn
to coat in the mixture.
Heat 2 tbsp of the oil in a large frying
pan and add the haddock fingers. Cook
for 5-8 mins, turning occasionally.
Remove from the pan and drain on
kitchen paper. Keep warm.
Wipe out the pan with kitchen towel.
Return to the heat and add the remaining
oil. Add the chilli and cook for 1 min, then
remove from the heat and add the basil,
soy and lime juice.
Cook the rice for 10-12 mins, until
tender. Drain well and serve with the
haddock fingers, spicy sauce, lime
wedges and a few basil leaves.