Ingredients:
Fish:
500 g firm boneless fish like hake
yellowtail or kingklip
salt & freshly ground black pepper to taste
250 ml LANCEWOOD® Buttermilk
250 ml cake flour
45 ml oil for frying
Sauce:
15 ml oil
1 large onion(s), halved & thickly sliced
1 garlic clove(s), crushed
2 cm piece ginger, grated
440 g canned pineapple pieces, drained with syrup reserved
500 ml pineapple juice or apple juice
60 ml tomato paste
45 ml brown sugar
15 ml soy sauce
15 ml corn flour
salt to taste
To serve:
mini wraps or rotis (refer to flatbread recipe if you would like to make your own)
80 g micro herbs
fresh coriander
lime wedges
Coriander yoghurt:
250 ml LANCEWOOD® Double Cream Plain Yoghurt
1 small garlic clove(s), crushed
60 ml fresh coriander, chopped
salt to taste
