Name: Crisp & Chunky with sweet-and-sour stir-fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Budget
Ingredients: 500 g Sea Harvest Crisp & Chunky; 700 g McCain Hawaiian Stir Fry; olive oil; 100 g rice noodles soaked in boiling water until soft; 1 tbsp sesame seeds toasted; 1 tbsp olive oil; fresh ginger finely chopped; 1 garlic clove finely chopped; 1 tsp dried chilli flakes optional; 1 x 440 g tin pineapple rings all of the juice + 3 rings finely chopped; 1/4 cup rice vinegar; 1/4 cup tomato sauce; 1/4 cup brown sugar; 2 tbsp soy sauce; 1 tbsp cornflour; 1 tbsp water

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Ingredients (16)

500 g	Sea Harvest Crisp & Chunky
700 g	McCain Hawaiian Stir Fry
	olive oil
100 g	rice noodles — soaked in boiling water until soft
1 tbsp	sesame seeds — toasted

Sweet and sour sauce

1 tbsp	olive oil
	fresh ginger — finely chopped
1	garlic clove — finely chopped
1 tsp	dried chilli flakes — optional
1 x 440 g tin	pineapple rings — all of the juice + 3 rings finely chopped
1/4 cup	rice vinegar
1/4 cup	tomato sauce
1/4 cup	brown sugar
2 tbsp	soy sauce
1 tbsp	cornflour
1 tbsp	water

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Method:

Preheat the oven to 200 ºC.

Place the Crisp & Chunky fillets on a baking tray from frozen and bake until golden and crispy.

Sweet and Sour Sauce

Add the olive oil to a small saucepan over medium heat. Add the ginger and garlic and fry for a minute until fragrant. Add the pineapple juice, rice vinegar, tomato sauce, brown sugar, soy sauce and chilli flakes (if using) to the pot and bring to a simmer.

Mix the cornflour and water together to create a slurry. Add the slurry to the pot, stir in and cook for a minute or two until the sauce thickens. Remove the pot from the heat and stir through the chopped pineapple.

Stir Fry

Add a splash of oil to a large frying pan or wok over high heat. Add the McCain Hawaiian Stir Fry Mix and fry for 2-3 minutes until cooked. Toss in some of the sweet and sour sauce and cook for another 2 minutes. Add in the cooked egg noodles and toss to combine and coat.