PINEAPPLE AND CORIANDER STIR FRY WITH VIATNAMESE FISH CAKES

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

• 6 spring onions, finely sliced

• 2 Tbsp cornflour, mixed with 2 1/2 Tbsp cold water

• salt and pepper

• 4 tsp fresh mint leaves, finely chopped

• 1 small red onion, finely chopped

• 1/4 cup brown sugar

• 50 ml rice wine vinegar

• 2 tsp fish sauce

Cooking Instructions

1. 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.

2. Place in the fridge for 30 minutes to chill. Roll into desired fish cake sizes.

3. 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

1. Bring a large pot of water to the boil. Add the noodles to the boiling water. Simmer gently for 3 – 4 minutes.

2. Drain and set aside.

To make the stir-fry

1. Pre-heat wok or frying pan over high heat and add a dash of oil. Add onions and pineapple, fry for 1 minute.

2. 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.

3. Serve with the fish cakes and extra fresh coriander and chilli

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