Haddock & Asian Egg Fried Rice With Spring Onion, Chilli, Coriander & Peas

We promise clean plates with this simple yet flavourful recipe!

Serves 3-5

Haddock & Asian Egg Fried Rice With Spring Onion, Chilli, Coriander & Peas

Serves 3-5

We promise clean plates with this simple yet flavourful recipe!

Ingredients

500g Sea Harvest Crisp & Chunky Haddock
400g basmati rice
1 chopped onion
1 chopped carrot
1 clove minced garlic
1 chopped red chilli
1 cup frozen peas
2 eggs
2 tbsps. soy sauce
1 chopped spring onion (to garnish)
Handful of fresh coriander (to garnish)

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Method

Oven bake the Sea Harvest Crisp & Chunky Haddock according to the instructions on the packaging.
For the Asian egg fried rice: cook 400g of basmati rice according to instructions on the packet.
In a frying pan, sauté 1 finely chopped onion and 1 finely chopped carrot in a little oil until soft.
Add 1 clove of minced garlic and 1 finely chopped red chilli and cook for 2 minutes.
Refresh 1 cup of frozen peas in boiling water, drain, add to the cooked rice and heat through. Add 2 beaten eggs and stir until cooked.
Lastly add 2 tbsps. soy sauce and stir to combine. Place the fish on a bed of rice and garnish with 1 finely chopped spring onion and a handful of fresh coriander.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.