6. Wholegrain Fish, Spring Onion & Ginger Slaw, Teriyaki Sauce & Rice

Wholegrain Fish, Spring Onion & Ginger Slaw, Teriyaki Sauce & Rice

Liven up your midweek meals with our our NEW Wholegrain Fish served with spring onion and ginger slaw, teriyaki sauce and rice for a Japanese twist. Our Wholegrain Fish is a source of Omega 3, high in protein and contains no artificial colours preservatives or flavours.
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Print Recipe

Ingredients

3 Donegal Catch Wholegrain Fish Fillets

150 grams basmati rice

¼ head of white cabbage, thinly sliced

2 carrots, peeled and julienned

2 spring onions, finely sliced on the diagonal

1 cm piece of fresh ginger, peeled and finely grated

3 tablespoon mayonnaise

Salt and freshly ground black pepper

To serve

Teriyaki sauce

Coriander leaves

 

*We have suggested ½ of a wholegrain fish fillet per child in this recipe but adjust as to how hungry everyone is!

Instructions

  1. Preheat the oven to 200 C / 180 C fan.
  2. Cook the Wholegrain Fish Fillets according to the packet instructions.
  3. Add the basmati rice, a pinch of salt and 300 ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked. Once cooked, remove from the heat, cover with a clean tea towel and keep covered until serving.
  4. Whilst the fish and rice are cooking, place the sliced white cabbage, carrots, spring onions, ginger and mayonnaise into a large bowl and toss together. Season with salt and pepper and stir again then set aside.
  5. When the fish is cooked, serve with some cooked rice and the slaw. Drizzle some teriyaki sauce over each plate to serve, adding some coriander leaves if desired.

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