About This Dish

This fish finger katsu brothy rice is a single serve dinner that delivers all the warmth and satisfaction of a katsu curry in around 20 minutes, using three brilliant cheats that make it one of the easiest recipes for one on the blog. Frozen fish fingers or a fish fillet stand in for the traditional breaded katsu, a golden curry cube does the heavy lifting on flavour, and a packet of microwave sticky rice means the whole thing comes together with almost no effort at all. A quick pickled cucumber — made in minutes while everything else cooks — cuts through the richness of the broth with a sharp, refreshing brightness. It is lighter and brothier than a classic katsu curry, making it a perfect spring or summer dinner, but it has all the flavour and comfort of the dish that inspired it.

Why I Created This Recipe

I love a katsu curry as much as the next person, but sometimes I want that same warmth and satisfaction without the full production of making one from scratch on a weeknight. This recipe is a lighter, brothier version that captures everything I love about katsu curry but comes together in 20 minutes flat, using ingredients that live in the freezer and cupboard until I need them.

The fish finger idea came from a friend, and the moment she told me about it I could not believe I had never thought of it myself. It is one of those brilliant hacks that sounds almost too simple and then excedes expectations. The crisp, golden coating of a baked fish finger is genuinely a perfect katsu stand-in, and using a frozen fillet takes it up another level if you want something a little more substantial. Paired with the curry cube broth and the quick pickled cucumber, this has become one of my most-reached-for weeknight dinners, and I think once you try it, it will become one of yours too.

Traditional Katsu Curry vs. This Recipe

Katsu curry is a Japanese dish that has become one of the most beloved comfort food classics in the UK. Traditionally, it consists of a breaded and deep-fried cutlet — most commonly chicken (torikatsu) or pork (tonkatsu) — served alongside Japanese curry sauce and steamed rice. The curry sauce is typically made from a roux base with onions, garlic, ginger, curry powder, turmeric and a touch of sweetness, and it is thick, rich and deeply savoury in a way that is quite different from Indian-style curries. The combination of the crisp, golden cutlet, the glossy sauce and the plain white rice is one of the great comfort food combinations, and it is easy to understand why it has become so popular far beyond Japan.

Making a traditional katsu curry from scratch is genuinely very good — but it is also a project. Breading and frying a chicken breast, building a curry sauce from individual spices and a roux, and getting everything to the table at the right time is not a 20-minute weeknight dinner for one.

This recipe takes the spirit of katsu curry — the crisp coating, the warmly spiced sauce, the sticky rice — and reworks it into something much more achievable without losing any of the satisfaction. The fish fingers provide the crisp, golden element; the golden curry cube, available in most supermarkets, contains all the spices and flavour compounds of a katsu-style sauce in a single convenient block; and serving the sauce as a broth rather than a thick gravy makes the whole dish feel lighter and fresher, more suited to a spring or summer evening than a heavy winter bowl. It is not a traditional katsu curry — and it makes no claims to be — but it gives you the same warmth, the same satisfaction, and the same deeply comforting combination of crisp, saucy and sticky, in a fraction of the time.

The Three Cheats and Why They Work

Cheat One: Fish Fingers or a Frozen Fish Fillet

Using frozen fish fingers or a fish fillet in place of a traditionally breaded cutlet is the idea that makes this whole recipe possible. Baked straight from the freezer, fish fingers develop a genuinely crisp, golden coating that works beautifully as the katsu element of the dish — and a good quality frozen fish fillet takes it even further, giving you a more substantial piece of fish with the same minimal effort. The freezer does the prep work; the oven or air fryer does the cooking. Three to four fish fingers or one fillet is the perfect single serve portion.

Cheat Two: The Golden Curry Cube

Golden curry cubes — sold in most supermarkets, typically in the Asian food aisle — are a Japanese convenience product that contains everything you need for a katsu-style curry sauce in a single compressed block. They are made with a blend of spices, a roux base and seasoning, and they dissolve into hot liquid to produce a sauce that is warmly spiced, slightly sweet and deeply savoury — very close in flavour to a from-scratch katsu sauce. They are mild enough to be accessible and flavourful enough to be genuinely satisfying, and they are one of the most useful things a solo cook can keep in the cupboard. One cube makes the perfect single serve broth.

Cheat Three: Microwave Sticky Rice

There is absolutely no shame in microwave rice — it is one of the most useful products in any solo cook's arsenal, and for a dish like this, where the broth is the star and the rice is the vehicle for scooping it up, a packet of good quality microwave sticky rice is completely indistinguishable from freshly cooked. Two minutes in the microwave while everything else comes together, and it is done.

Why You'll Want to Make This Recipe

A Lighter Take on Katsu Curry

This is katsu curry reimagined as a brothy, lighter dinner — all the warmth and flavour of the original, with a fresher, more spring-summer feel. The broth rather than a thick sauce means it feels less heavy but no less satisfying, and the quick pickled cucumber adds a sharp, refreshing contrast that lifts the whole bowl beautifully.

20 Minutes, One of the Easiest Recipes for One

From fridge and freezer to table in 20 minutes  and most of that time is hands-off. The fish goes in the oven or air fryer, the pickle makes itself, and the broth takes around 10 minutes on the hob. Everything is ready at the same time with very little active cooking involved.

Three Brilliant Cheats

Fish fingers, a curry cube and microwave rice — three storecupboard and freezer staples that do the hard work so you do not have to. This is exactly the kind of recipe that makes solo cooking feel effortless rather than like a compromise.

The Quick Pickled Cucumber

The pickled cucumber is ready in the time it takes to make the broth and it transforms the dish. The sharp, lightly sweetened vinegar brine cuts through the richness of the curry broth in a way that makes every mouthful more interesting.

My Top Tips for the Perfect Fish Finger Katsu Brothy Rice

• Use good quality fish fingers — it makes a noticeable difference here. Look for ones with a high fish content and a proper breadcrumb coating rather than a batter. A good quality frozen fish fillet gives an even better result if you want something more substantial.
• The air fryer gives the crispest results. If you have one, use it — fish fingers come out noticeably crispier and more evenly golden in an air fryer than in the oven, and at 180°C they are done in around 10 minutes. The oven works well too, just allow the full 10–15 minutes and flip halfway through.
• Make the pickled cucumber first, before anything else. It needs at least 10 minutes in the brine to develop its flavour — the longer it sits, the better it gets. It will be ready by the time the broth is done, but getting it into the jar at the very start gives it the best chance.
• Slice the cucumber thinly and evenly — around ½cm rings. Too thick and they will not pickle quickly enough in the time available; too thin and they can become floppy. A sharp knife or a mandoline gives the most consistent results.
• Cook the onion properly before adding the garlic and ginger. Five minutes over a medium heat until soft and slightly golden is what builds the flavour base of the broth — rushing this step produces a noticeably thinner, less complex result.
• Crumble the curry cube directly into the pan rather than adding it whole. It dissolves more quickly and evenly when broken up, which means less stirring and a smoother broth.
• Taste the broth before adding the soy sauce. Curry cubes vary in saltiness between brands, and you may find yours is perfectly seasoned without any addition. Add the soy sauce a few drops at a time and taste as you go.
• Pour the broth over the rice in the bowl rather than stirring the rice into the broth in the pan. This keeps the rice fluffy and distinct rather than turning it into a porridge, and gives you a much more attractive bowl.
• Serve immediately. The fish fingers will lose their crispness as they sit in the broth, so have everything ready — rice heated, toppings prepared — before you plate up. Eat it straight away while the contrast between the crisp fish and the warm broth is at its best.

A Note on Quick Pickling

Quick pickling is one of the most useful techniques in a solo cook's repertoire — and this cucumber pickle is a perfect introduction to it if you have not tried it before. Unlike traditional fermented pickles, which take days or weeks, a quick pickle is ready in minutes. The principle is simple: a brine of vinegar, salt, sugar and water dissolves together, the vegetable goes in, and the acidity of the vinegar begins to work almost immediately.

The cucumber here picks up the brine surprisingly quickly — 10 minutes gives you something noticeably pickled, and 20 minutes gives you something genuinely bright and sharp. The slight sweetness from the sugar balances the acidity of the white wine vinegar, and the salt draws a little moisture out of the cucumber, keeping it crisp rather than soggy.

The same technique works with a huge range of vegetables — thinly sliced radishes, red onion, carrot, courgette (zucchini) and jalapeños all take beautifully to a quick pickle and can be used in exactly the same way across salads, rice bowls, tacos and sandwiches. Once you have tried it here, you will find yourself making quick pickles for everything.

Ingredients and Tools You'll Need

For the Quick Pickled Cucumber

• ½ cucumber, sliced into ½cm rings – no need to peel; the skin adds a little colour and texture
• 3 tbsp white wine vinegar – provides the acidity for the pickle; white wine vinegar gives a clean, bright flavour
• 1 tsp salt – draws moisture from the cucumber and seasons the brine
• 2 tsp caster sugar (superfine sugar) – balances the sharpness of the vinegar
• 100ml boiling water – dissolves the salt and sugar quickly to form the brine

For the Katsu & Broth

• Neutral oil – for drizzling or spraying over the fish; a flavourless oil like sunflower or vegetable oil is ideal
• 3 fish fingers or 1 fish fillet, frozen – good quality, high fish-content fingers give the best result; a frozen fillet is excellent for a more substantial portion
• ½ small white onion, finely sliced – the aromatic base of the broth; slice finely so it softens quickly
• 1 clove of garlic, minced or grated – adds depth to the broth base
• ½ thumb of ginger, minced or grated – adds warmth and a gentle heat that complements the curry cube beautifully
• 1 golden curry cube – available in most supermarkets in the Asian food aisle; mild, warmly spiced and perfect for a single serve broth
• 300ml water – the broth base; the curry cube dissolves into this to form the sauce
• 1 tsp light soy sauce – optional, for seasoning; taste the broth first before adding

To Serve

• 1 portion of sticky rice — a packet of microwave sticky rice is perfect here; jasmine rice also works well
• Pickled ginger — adds another layer of sharp, warming flavour alongside the pickled cucumber
• Fresh coriander (cilantro) — scattered generously over the top
• Black sesame seeds — for a little nuttiness and visual contrast

Essential Tools

• Baking tray (baking sheet) or air fryer — for the fish
• 1 small saucepan — for the broth
• 1 jar or sealable container — for the pickle
• Knife and chopping board

Dietary Variations

Gluten-Free

Fish fingers typically contain wheat in the breadcrumb coating — look for a gluten-free fish finger, which several brands now produce, or use a plain frozen fish fillet with a naturally gluten-free coating. Check your curry cube label too, as some brands contain wheat flour as a thickener. Swap the soy sauce for tamari.

Dairy-Free

This recipe contains no dairy as written — just check the ingredients on your chosen curry cube and fish fingers to be sure.

Using a Fresh Fish Fillet Instead of Frozen

A fresh fish fillet works well here — cod, haddock or pollock are all excellent choices. If using fresh, reduce the oven time to around 12–15 minutes at 180°C depending on the thickness of the fillet, and check that it is cooked through and flaking before serving. You may want to breadcrumb it yourself for a more traditional katsu feel — dip in beaten egg, coat in panko breadcrumbs (Japanese breadcrumbs) and bake or air fry until golden.

Making the Broth Richer

For a thicker, more sauce-like consistency closer to a traditional katsu curry sauce, use 200ml of water instead of 300ml and simmer for an extra few minutes until the broth has reduced and thickened slightly. It will be less brothy and more glossy — equally delicious, just a different texture.

Using Chicken Instead of Fish

If you would prefer a more traditional katsu experience, a breaded chicken breast or thigh works beautifully with this broth. Coat in panko breadcrumbs (Japanese breadcrumbs), bake at 200°C for 20–25 minutes until golden and cooked through, and serve exactly as per the recipe. The golden curry cube broth works just as well with chicken as it does with fish.

Frequently Asked Questions

What is a golden curry cube?

A golden curry cube is a Japanese convenience product used to make curry sauce quickly and easily. The cubes are made with a blend of spices — including turmeric, coriander (cilantro) seed, cumin and chilli — combined with a roux base that thickens the sauce as it dissolves into hot liquid. They are available in mild, medium and hot varieties and can be found in most UK supermarkets in the Asian food or world food aisle. S&B Golden Curry is one of the most widely available brands. They are an incredibly useful storecupboard ingredient for solo cooks — one cube makes a perfect single serve portion of broth or sauce.

Can I make this recipe without a curry cube?

Yes, though it requires a little more effort. To make the broth from scratch, fry the onion, garlic and ginger as per the recipe, then add ½ tsp turmeric, 1 tsp mild curry powder, ½ tsp garam masala and ½ tsp plain flour (all-purpose flour). Stir and cook for a minute, then add the water and a splash of soy sauce and simmer until slightly thickened. It will be a little less polished than the cube version but perfectly delicious.

How long does the quick pickled cucumber keep?

The pickled cucumber keeps in the fridge in a sealed jar or container for up to three days. The flavour continues to develop over time — it will be bright and lightly pickled on day one and more intensely flavoured by day three. It is also excellent alongside other rice bowls, noodle dishes or as part of a simple lunch.

Can I make this katsu curry sauce ahead of time?

Yes — the broth can be made up to two days in advance and stored in the fridge. Reheat gently in a small pan before serving, adding a small splash of water if it has thickened during storage. The fish is best cooked fresh and served immediately for the crispest result.

What is brothy rice?

Brothy rice is a style of serving rice in which a flavourful liquid — a broth, a sauce or a curry — is poured directly over the cooked rice in the bowl rather than served alongside it. The rice absorbs the broth as you eat, giving every spoonful a depth of flavour.

Is this recipe suitable for meal prep?

The broth and the pickled cucumber both keep well in the fridge for up to two days, making this a good candidate for partial meal prep. Cook the broth ahead, keep the cucumber in its brine, and cook fresh fish fingers or a fillet when you are ready to eat — they only take 10–15 minutes and are always better fresh than reheated.

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Twenty minutes, three cheats, zero compromise on flavour. This is exactly what solo cooking should feel like — fast, clever and genuinely worth sitting down for.