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A proud member of the Sea Harvest Group

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Australia

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Aqunion

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FIND A FACTORY STORE

Archives: Our Recipes

Thai-Inspired Coconut and Lime Curry

Sail & Snack Board Game

Fish Finger Submarine

Under the Sea Treasure Chest Lunchbox

Fish Finger Volcano

Sea Harvest Pickled Fish with Cape Whiting

Fish Finger Pasta with a Creamy Tomato Sauce

Fish Finger Fried Rice

Sweet Potato Breakfast Hash with Fish Fingers

Fish Finger Breakfast Burrito

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Black Tiger Prawns
Baby Hake
Cape Whiting Steaks
Crisp & Chunky
Crumbed Squid Strips
Extra Chunky
Fish Cakes
Fish Fingers
Fish Friday
Fish Nuggets
Haddock Fillets
Haddock Steaks
Hake Bakes
Hake Burger
Hake Fillets
Hake Medallions
Oven Crisp
Hake Medallions
Prawn Meat
Seafood Mix
Vannamei Prawns

Cooking Instructions

Ingredients

  • 1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Chilli & Lime
  • 2 Tbsp (30 ml) olive oil
  • 1 onion, finely chopped
  • 2 red peppers, seeded and sliced
  • 1 cm piece fresh ginger, peeled and grated
  • 3 garlic cloves, finely chopped
  • 50 g Thai red curry paste
  • 1 tin (400 ml) coconut milk
  • 1 C (250 ml) water
  • 200 g baby sweetcorn, halved lengthways
  • Salt and pepper, to taste

To Serve

  • Steamed basmati or jasmine rice for 4
  • Small handful fresh coriander, washed
  • 1 lime, cut into wedges
  • Fresh coconut flakes (optional)
  • 2 red chillies, sliced (optional)

Nutritional information

Nutrient

Per 100g

Nutrient Per 100g