Pair the perfect side dish to your main meal.
*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
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.
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.
While every effort has been made to remove all bones, some may remain
Best served with a Thai Slaw as either a plated starter or a main course
Hake, Sweet Chilli Sauce, Red Thai Curry Paste, Green Beans, Coriander, Coconut Cream, Spring Onion, Lime Juice, Sugar, Ginger, Vegetable Oil.
|Per 100g||Per Serving
|Dietary Fibre (g)||0.63||1.26|
|Total Sodium (mg)||263.06||526.12|
Sulphur Dioxide. May contain traces of Gluten and Soy.