|500 g||Sea Harvest Crisp & Chunky|
|700 g||McCain Hawaiian Stir Fry|
|100 g||rice noodles — soaked in boiling water until soft|
|1 tbsp||sesame seeds — toasted|
|1 tbsp||olive oil|
|1 knob of||fresh ginger — finely chopped|
|1 clove of||fresh garlic — finely chopped|
|1 x 440g||canned pineapple rings — all 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 tsp||chilli flakes — optional|
Preheat the oven to 200ºC.
Place the Sea Harvest Crisp & Chunky fillets on a baking tray from frozen and bake until golden and crispy.
For the sweet & 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.
For the 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 the cooked rice noodles and toss to combine and coat.
Remove from the heat and divide the stir-fried veggies and noodles equally between 4 serving dishes. Top with sliced Crisp & Chunky fillets and garnish with toasted sesame seeds. Serve with extra sweet & sour sauce on the side.