Crisp & Chunky with McCain Hawaiian Stir Fry and Sweet & Sour Sauce

10 mins
(prep)

20 mins
(cook)

Serves 4

Easy

Ingredients:

500 g Sea Harvest Crisp & Chunky
700 g McCain Hawaiian Stir Fry Mix
olive oil
100 g dried rice noodles, soaked in boiling water until soft
1 Tbsp (15 ml) sesame seeds, toasted

Sweet & Sour Sauce

1 Tbsp (15 ml) olive oil
a knob of ginger, finely chopped
1 garlic clove, finely chopped
1 tsp chilli flakes (optional)
1 x 440 g tin of pineapple rings (all of the juice + 3 rings finely chopped)
¼ C (60 ml) rice vinegar
¼ C (60 ml) tomato sauce
¼ C (60 ml) brown sugar
2 Tbsp (30 ml) soy sauce
1 Tbsp (15 ml) cornflour
1 Tbsp (15 ml) water

Directions:

Preheat the oven to 200 ºC.

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

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.

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.

Remove from the heat, portion the stir fried veggies and noodles equally between 4 serving dishes. Top with sliced Crisp & Chunky fillets and garnish with toasted sesame seeds.