Fan Fave: Fish Katsu Strips

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1pcs carrot
• 1clove garlic
• 300g basa fish fillets
• 40g panko breadcrumbs
• 150g peas
• 75g tonkatsu sauce
• 1pcs egg
• 38ml olive oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the vegetables. Quarter the unpeeled potatoes. Coarsely chop the carrot. Crush or finely chop the garlic. Cut the fish into 3cm-thick strips.
2. Step 2 — Crumb fish
   Whisk 1 egg in a shallow bowl. Add the garlic, season with salt and pepper and stir to combine. Put the breadcrumbs in a separate shallow bowl. Dip the fish in the egg mixture, then lightly coat in the breadcrumbs.
3. Step 3 — Cook vegetables
   Cook the potato and carrot in the pan of boiling water for 12 mins or until just tender. Add the peas and cook for a further 2-3 mins until tender. Drain, then return to the pan.    
4. Step 4 — Cook fish katsu
   Meanwhile, heat 2 tbs olive oil in a medium frypan over medium heat (see Kitchen hack). Cook the fish for 4 mins each side or until golden and cooked through. Remove from the pan and drain on paper towel.
5. Step 5 — Serve up
   Coarsely mash the vegetables with a potato masher. Add 2 tsp olive oil, season with salt and pepper and stir to combine. Divide the mash among plates, top with the fish katsu, then drizzle with the tonkatsu sauce. Enjoy!
6. Step 6 — Kitchen hack
   Instead of pan-frying, put the crumbed fish on a lined oven tray, spray with olive oil and bake at 200C for 14-16 mins until golden and cooked through.         

Allergens

Eier, Fisch, Gluten, Wheat, Sojabohnen