Fishfinger rice dish
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
- Preheat the oven to 200 degrees C. Grease an ovenproof dish.
- 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.
- 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.
- 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 and Ratings
Global Ratings:
(1)
Reviews in English (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
i loved this my little girl was a bit unsure but great meal - 29 Jul 2013 (Review from Allrecipes UK & Ireland)