Fish Fingers with a Thick Vege

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Fish fingers (shop bought)		16
●Garlic		1 clove
●Ginger		1 thumb
●Spring onions		2-3
Chinese leaves bunch		1/2
Mushrooms		2-3
Carrot		1
Mange tout		a handful
Chicken stock cube		1/2
◎Light soy sauce		1-2 tsp
◎Sake		1 tsp
◎Pepper		as required
◎Potato starch or cornflour		as required
◎Sesame oil		a little

Method

Prep

15min

Cook

15min

Roughly chop the spring onions and cut the Chinese leaves into 2cm pieces.

Finely slice the mushrooms and cut the carrots into fine strips.

Place the frozen fish fingers onto an oven tray and cook according to the instructions.

In the meantime, put some sesame oil in a frying pan and add all the ●ingredients. Then add all the ◎ingredients and the vegetables from Steps 1 & 2 and fry.

When the vegetables are cooked, season with salt & pepper. Add the potato starch mixed in a bit of water to make a thick sauce.

Transfer the fish fingers onto a serving dish and pour over the thick vegetable sauce before serving.

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