Prep time
20 mins
Cooking Time
20 mins
Serves
4
Ingredients
Fish
16 MSC certified fish fingers
16 MSC certified fish fingers
Avocado Dipping Sauce
1 ripe avocado, de-pitted and peeled
½ cup (125 ml) double-thick plain yoghurt
¼ cup (60 ml) mayonnaise
a squeeze of lemon juice
salt
To Assemble
2 cup (500 ml) cooked rice
1 small head of baby gem lettuce, separated and washed
150 g broccolini, blanched and refreshed in ice water
100 g sugar snap peas, halved
2 Granny Smith apples, de-cored and thinly sliced
150 g cheddar cheese, cut into blocks
12 baby tomatoes, halved
150 g strawberries, halved
Method
- Preheat the oven or air fryer to 200 ºC. Lay frozen fish fingers onto a baking tray or into the air fryer basket. Cook for approximately 15 minutes until golden and crunchy.
- Blitz the ingredients for the dip until smooth and creamy. If it’s too thick, add a little more mayo and blitz until smooth. Season with salt and set aside.
- To assemble the bowls, add a portion of rice to each; then create a border of greens with 2-3 lettuce leaves per bowl. Add 2-3 broccolini, snap peas and a fan of apple slices.
- Next, add the cubed fish fingers, then fill in the gaps with cheese blocks, tomatoes and strawberries. Serve with avo dipping sauce on the side.
- Tip: You can replace the veggies/fruit with anything your family enjoys - carrot or cucumber batons, blueberries, baby sweetcorn etc.
By Sea Harvest: South Africa's Only Sustainable Fish Finger.
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