er
cooking
T I
Three simple
steps is all it
takes! The rice
flour is ideal
for those on a
gluten-free diet.
CRISPY FISH WITH
PINEAPPLE SALAD
cost per serve$2.61
Prep 15 mins Cook 10 mins Serves 4
GF
2 ripe tomatoes, roughly chopped
1 continental cucumber, thickly sliced
1 cup loosely packed coriander leaves
¼ cup Vietnamese salad dressing
3 To make the salad, combine
pineapple, tomato, cucumber and
coriander in a bowl. Arrange in
serving boxes and top each with fish.
Serve with dressing
NUTRITION Per serve: 28g protein, 20g fat
(2g sat fat), 36g carb, 10g sugars, 4g dietary
500g white fish fillets
% cup rice flour
1 tsp baking powder
% cup iced water
vegetable oil, for shallow frying
salad
4pineapple, peeled, cut into 1cm sticks
1 Cut fish into 2cm-wide strips.
Whisk flour, baking powder and
iced water together until smooth.fibre, 540mg sodium, 1835kJ (440 cals)
Season with salt and pepper
2 Heat 2cm oil in a wok over high
heat. Working in 2 batches, dip fish
into batter to coat. Lower into hot oil
and cook for 4 minutes, turning once
or until crisp and golden. Drain on
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cook crispy fish, download
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40 woolworths.com.au