Fish Sticks Polynesian Recipe
Ingredients
| Sugar | 1/3 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Pineapple tidbits | 1 13 3/4 Ounce | |
| Soy sauce | 2 Teaspoon | |
| Vegetable | 1 | |
| Salt | 1/4 Teaspoon | |
| Vinegar | 2 Tablespoon | |
| 1 1/2 cups cooked or leftover rice | ||
| 1 10-ounce package frozen peas, thawed | ||
| Fish sticks | 1 8 Ounce, breaded | |
| Carrot curls | ||
Directions
In medium saucepan combine sugar and cornstarch.
Drain pineapple tidbits, reserving 2/3 cup syrup.
Gradually stir reserved syrup into sugar mixture.
Add soy sauce, vegetable bouillon cube, and salt.
Cook, stirring constantly, till thickened and bubbly.
Remove from heat; stir in vinegar.
Combine cooked rice, thawed peas, and pineapple tidbits.
Stir sauce into rice mixture; turn into 1-quart casserole.
Arrange fish spoke-fashion atop rice mixture.
Bake at 350° for 25 to 30 minutes.
Top with carrot curls.
Drain pineapple tidbits, reserving 2/3 cup syrup.
Gradually stir reserved syrup into sugar mixture.
Add soy sauce, vegetable bouillon cube, and salt.
Cook, stirring constantly, till thickened and bubbly.
Remove from heat; stir in vinegar.
Combine cooked rice, thawed peas, and pineapple tidbits.
Stir sauce into rice mixture; turn into 1-quart casserole.
Arrange fish spoke-fashion atop rice mixture.
Bake at 350° for 25 to 30 minutes.
Top with carrot curls.
Chef
