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 fresh WATCH NOW To learn how to batter and cook crispy fish, download Fresh for free from the App Store and Google Play. paper towel 40 woolworths.com.au