In a medium bowl, combine the fish with the chilli paste and refrigerate for 1 hour. Place the flour in a large bowl, the eggs in a medium bowl, and the quinoa in a large bowl. Add the fish fingers to the flour and toss to coat. Dip into the beaten eggs, shake off the excess, and dip into the quinoa, tossing to coat.

Meanwhile, in a large saucepan, heat the oil over medium heat until it reaches 180°C. Adjust the heat to maintain the temperature. Fry the fish fingers until golden brown, for around 5 minutes, and drain on absorbent paper towels.

To make the tomato sauce, in a frying pan, heat the olive oil over medium heat. Add the garlic and tomatoes and cook for 20 minutes, stirring occasionally. Remove from the heat and add the dill and mint. Season with salt and pepper.

Serve the fish with the tomato sauce and a lettuce and avocado side salad.


  • Fish fingers
  • 500g cod, haddock, or other white fish fillets, cut into finger-size sticks
  • 15g hot chilli pepper paste
  • 120g all-purpose flour
  • 3 large eggs, beaten
  • 360g cooked quinoa
  • Oil for frying
  • Tomato sauce
  • 60g olive oil
  • 1 clove garlic, minced
  • 350g tomatoes, peeled, seeds removed
  • Fresh dill, finely chopped
  • Fresh mint, finely chopped
  • Salt and pepper
  • Salad
  • 300g red-leaf, green-leaf, baby, or other lettuce
  • 2 avocados, pitted, peeled, and sliced

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