Fish finger poke bowl with avocado dip

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Ingredients (14)

Fish

1 x 400 g box

Sea Harvest Fish Fingers

Avocado Dipping Sauce

1	avocado
1/4	plain double thick yoghurt
1/4	mayonnaise
	fresh lemon juice
	salt

Bowls

2 cup	cooked rice
1 small head	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 kg	strawberries — halved

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Method:

Fish

Preheat the oven to 200ºC.

Lay frozen fish fingers onto a baking tray. Place into the oven for 15-18 minutes and cook until golden and crunchy. Alternatively cook in an air-fryer for the recommended time.

Avocado Dipping Sauce

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.

Bowls

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.