Fish finger katsu

Ingredients

• 330g Waitrose 6 Chunky Cod Fish Fingers
• 250g pack Kenji Sushi Rice
• 140g pack Waitrose Katsu Curry Sauce
• Cucumber salad
• 1 tbsp Chinese rice vinegar
• 2 tsp reduced salt soy sauce
• ½ tsp toasted sesame oil
• ½ tsp Chiu Chow Chilli Oil (or 1/4 tsp chilli flakes)
• 170g Essential Cucumber, roughly chopped
• 100g Essential Radish, quartered

Instruction

1. Preheat the oven to 200°C, gas mark 6, and put a baking tray inside to heat up. Transfer the fish fingers to the hot tray and bake in the oven for 12-14 minutes, or longer, until cooked through.
2. Meanwhile, make the cucumber salad. In a bowl, mix the rice vinegar, soy sauce, sesame oil and chilli oil (or flakes). Add the cucumber and radishes, then toss to coat.
3. Microwave the sushi rice according to pack instructions; set aside. Heat the katsu sauce according to pack instructions. Divide the rice between plates, top with the fish fingers and spoon over the katsu sauce. Serve with the cucumber and radish salad.
4. Cook’s tip
   Chiu chow chilli oil:
5. Use this condiment to add a spicy kick to all kinds of dishes. Prefer things a bit milder? Omit it from the recipe or swap for ¼ tsp Cooks’ Ingredients Peppery Pul Biber.