- 10 frozen fish sticks
- 1 (310 g) can creamed corn
- 3 teaspoons sweet chili sauce
- 1 teaspoon dried chives
Directions See How It's Made
- 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.