• 10 fish fingers
  • Corn dip
  • 1 x 310g can creamed corn
  • 3 tsp sweet chilli sauce and
  • 1 tsp dried chives
  • Cook fish fingers following packet directions or until cooked through. Set aside to cool slightly. Meanwhile, place creamed corn in a small saucepan over medium heat. Add sweet chilli sauce and chives, and stir for 2 minutes or until warmed through. Transfer to a serving bowl and serve with the fish fingers.
  • Protein Dietary Fibre 16.00g 6.00g Fat Total Energy 16.00g 16555kJ Fat Saturated Sodium 4.00g – Carbohydrate Total Cholesterol 46.00g – Carbohydrate Sugars –