Fishfinger rice dish

    Fishfinger rice dish

    14saves
    45min


    3 people made this

    Good for fussy children - my grandchildren and family love this recipe of fish fingers, cooked rice and cheesy white sauce. You can add and subtract as the pantry dictates. Sometimes I add mushrooms and/or spinach or leave out the tomatoes and use more cheese sauce instead of the tomato layer. For gluten-free I use plain fish fillets instead of the fish fingers.

    Ingredients
    Serves: 4 

    • 1 medium onion, chopped
    • 1 tablespoon vegetable oil
    • 1 half tin (200g) tomatoes, chopped
    • 1 cup (140g) frozen peas
    • 3 cups cooked rice, white or brown
    • 16 crumbed fish fingers
    • 1 half tin (200g) tomatoes, chopped
    • 1 cup (125g) grated cheese
    • 1 small packet potato chips
    • for the cheese sauce
    • 2 tablespoons (40g) butter or margarine
    • 2 tablespoons plain flour
    • 2 cups (500ml) milk
    • pinch salt

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 200 degrees C. Grease an ovenproof dish.
    2. Sauté the onion in the oil, then add tomatoes and the frozen green peas and stir in. Make a runny cheese sauce by melting the butter in a small saucepan then stir in the flour. Add the milk, stirring constantly till the sauce begins to thicken then remove from the heat and stir in 2/3 of the grated cheese and the salt.
    3. Layer the ovenproof dish with half the cooked rice, the frozen fish fingers and the tomato mixture. Repeat the layers, ending with the last of the fish fingers.
    4. Pour over the white sauce (it must be a little bit runny) and then crush the potato chips and sprinkle together with the remaining grated cheese. Bake in preheated oven for 30 minutes. Serve with salad and crusty rolls.

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    Reviews (1)

    2

    Used different ingredients. Substitute 2 tablesspoons cornflour instead of 2 tablespoons of flour to ensure that the dish is gluten free - 14 Jan 2009

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