Spicy Thai Fish Cakes

With fresh ginger and lime (NEW)

Cooking Instructions

NOT SUITABLE FOR MICROWAVES 

OVEN *DEFROST PRIOR TO COOKING*

  • Preheat oven to 180°C. Remove sleeve and film lid
  • Place in the centre of the oven on a baking tray

*THIS PRODUCT IS NOT SUITABLE FOR GRILLING UNLESS PLACED IN AN OVEN PROOF DISH

200g (Serves 1)

Cook for 15 minutes until heated through. Halfway through the cook, flip the fish cakes over and continue cooking until both sides are sticky and covered in sauce 

800g (Serves 4)

Cook for 25 minutes until heated through. Halfway through the cook, flip the fish cakes over and continue cooking until both sides are sticky and covered in sauce

  • Ensure food is piping hot throughout. If not, heat for an additional brief period
  • Allow food to stand for 2 minutes before serving
  • Once defrosted, please keep refrigerated and eat within 48 hours 

*It’s important to note that the listed portion sizes should be used as a guide only, as it really depends on each individual’s appetite and if any accompaniments are being served. 

Note: No time to defrost? No problem! This product can be cooked from frozen. Follow cooking guidelines and increase cooking time by approximately 10 minutes. Cover with kitchen foil halfway through the cook to avoid over browning or drying out.

Caution: While every effort has been made to remove all bones, some may remain 

Serving Suggestion: Best served with a Thai Slaw as either a plated starter or a main course.

Ingredients & Nutritional

Ingredients:
Hake, Sweet Chilli Sauce, Red Thai Curry Paste, Green Beans, Coriander, Coconut Cream, Spring Onion, Lime Juice, Sugar, Ginger, Vegetable Oil.

Nutritional Information:

Per 100g Per Serving
(200g)
Energy (kJ) 596.8 1193.6
Fat (g) 3.89 7.78
Carbohydrates (g) 8.26 16.52
Protein (g) 18.84 37.68
Dietary Fibre (g) 0.63 1.26
Total Sodium (mg) 263.06 526.12

Allergens: 
Sulphur Dioxide. May contain traces of Gluten and Soy.

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