Pineapple and coriander stir fry
| Recipe By: | Claire Winstanley |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 15 minutes + 30 minutes for chilling |
Ingredients
- Saffron filaments
- 2 x 100 g Medium Chilli Egg Noodles
- 200 g Easy to Wok Aromatic Thai Coconut Sauce
- 400 g Easy to Wok Pineapple & Coriander Stir Fry
- 450 g Hake fillet, finely chopped
- 1 fresh red chilli, finely chopped for serving
- small handful Coriander chopped, for serving
- small handful coriander, finely chopped
- vegetable oil, for frying
- 1 stalk spring onions, finely sliced
- 2 Tbsp cornflour, mixed with 2 1/2 Tbsp cold water
- salt and pepper
- a handful fresh mint leaves, finely chopped
- 1 small red onion, finely chopped
- 105 g brown sugar
- 50 ml rice wine vinegar
- 2 1/2 tsp fish sauce
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Combine the fish, fish sauce, rice wine vinegar, sugar, shallot, mint, coriander, cornflour and spring onions, salt and pepper in a food processor and pulse until combined but not too fine.
- Place in the fridge for 30 minutes to chill. Roll into desired fish cake sizes.
- Cover the bottom of a frying pan with a shallow layer of vegetable oil. Fry the fish cakes on a medium-high heat until golden on all sides.
To make the noodles
- Bring a large pot of water to the boil. Add the noodles to the boiling water. Simmer gently for 3 – 4 minutes.
- Drain and set aside.
To make the stir-fry
- Pre-heat wok or frying pan over high heat and add a dash of oil. Add onions and pineapple, fry for 1 minute.
- Add all remaining vegetables except coriander and stir-fry over high heat for 7 – 8 minutes. Season to taste and add the Thai coconut sauce, noodles and coriander.
- Serve with the fish cakes and extra fresh coriander and chilli
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