300g chunky fish fillet

2 tsp cornflour

2 tsp polenta

3 tbsp sunflower oil

½ red chili, finely sliced

12 basil leaves, torn, plus a few extra leaves to serve

3 tbsp soy free seasoning sauce

juice ½ lime, plus lime wedges to serve

100g Thai fragrant rice

Serves - 4


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 fish and turn to coat in the mixture.

Heat 2 tbsp of the oil in a large frying pan and add the fish 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 chili and cook for 1 min, then remove from the heat and add the basil, soy free seasoning sauce and lime juice. Cook the rice for 10-12 mins, until tender.

Drain well and serve with the fish fingers, spicy sauce, lime wedges and a few basil leaves.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Crisp spiced fish fingers