Fish finger katsu
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Fish finger katsu
This twist on the Japanese classic replaces crispy breaded chicken with freezer staple fish fingers. The easy curry sauce is made with a simplified base of chicken gravy for a flavoursome result
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
530Kcal
Fat
14gr
Saturates
2gr
Carbs
75gr
Sugars
11gr
Fibre
3gr
Protein
24gr
Salt
2.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 4 Taste the Difference Chunky Cod Fillet Fish Fingers
- ½ tbsp olive oil
- ½ onion, chopped
- 1 carrot, peeled and chopped
- ½ tbsp ginger and garlic paste
- 250ml chicken gravy, made using gravy granules (we used 4 tsp Bisto Chicken Gravy Granules with 250ml water)
- ½ tbsp mild curry powder
- 1 tbsp soy sauce
- ½ tsp runny honey
- 1 x 250g pouch microwave jasmine rice, to serve
- salad leaves, to serve
- 2 tbsp pickled ginger, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cook the fish fingers according to pack instructions.
- Meanwhile, make the katsu sauce. Heat the oil in a medium pan. Fry the onion and carrot with a pinch of salt over a medium-low heat for 10 minutes, or until soft and lightly golden. Add the ginger and garlic paste and cook for a further minute. Leave to cool slightly before transferring the mixture to a blender. Add the gravy, curry powder, soy sauce and honey, whizzing until very smooth. Pour the sauce mixture back into the pan and heat until hot and slightly thickened, stirring often, about 3-4 minutes.
- Heat the rice according to pack instructions, then divide between plates and top with the fish fingers and katsu sauce. Serve with the salad leaves and pickled ginger.
