- 300g chunky haddock fillet
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 2 tsp cornflour
- 2 tsp polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 3 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- ½ red chilli, finely sliced
- 12 basil leaves, torn, plus a few extra leaves to serve
- 3 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- juice ½ lime, plus lime wedges to serve
The same shape, but smaller than…
- 100g Thai fragrant rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
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.