Herby Fish Fingers with Chinese Style Rice
Ingredients:
For the Fish Fingers:
* 1 pound white fish fillets, cut into fingers
* 1 cup panko breadcrumbs
* 1/2 cup all-purpose flour
* 2 eggs, beaten
* 1 tablespoon dried parsley
* 1 tablespoon dried oregano
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Oil for frying
For the Chinese Style Rice:
* 1 cup Jasmine rice
* 1 1/2 cups water
* 1/4 cup chopped carrots
* 1/4 cup chopped celery
* 1/4 cup chopped onion
* 1 tablespoon soy sauce
* 1 tablespoon sesame oil
Instructions:
For the Fish Fingers:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a shallow dish, combine the flour, salt, and pepper.
4. In another shallow dish, whisk together the eggs, parsley, oregano, garlic powder, and remaining salt and pepper.
5. In a third shallow dish, place the panko breadcrumbs.
6. Dip the fish fingers into the flour mixture, then the egg mixture, and finally the panko breadcrumbs.
7. Place the fish fingers on the prepared baking sheet and drizzle with oil.
8. Bake for 10-12 minutes, or until golden brown and cooked through.
For the Chinese Style Rice:
1. Rinse the rice in a fine mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rice, water, carrots, celery, and onion. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat and let stand for 5 minutes.
5. Fluff the rice with a fork.
6. Stir in the soy sauce and sesame oil.
To Serve:
Arrange the herby fish fingers on a plate with the Chinese style rice. Garnish with fresh parsley or cilantro if desired.
Tips:
* For a crispy crust, double-coat the fish fingers in the breadcrumbs.
* Serve the fish fingers with your favorite dipping sauce, such as tartar sauce or ketchup.
* To make the Chinese style rice ahead of time, cook it according to the instructions and let it cool completely. Store it in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.