Ingredients:

  • 1/2 cup slivered almonds
  • 3 Korean fish cakes, sliced into bite-sized pieces
  • 3/4 cup pineapple tidbits juice
  • 3 tablespoons soy sauce
  • 2 tablespoons muscovado sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Olive oil spray
  • 1 pack pineapple tidbits

Instructions:

  1. Preheat the oven to 180°C (350°F).

  2. Roast the slivered almonds for 4 minutes, or until golden brown. Set aside.

  3. Roast the fish cakes for 20 minutes, or until heated through. Slice into bite-sized pieces and set aside.

  4. To make the sauce, whisk together the pineapple tidbits juice, soy sauce, muscovado sugar, apple cider vinegar, and grated ginger in a saucepan. Simmer over medium heat for 5 minutes.

  5. In a small bowl, whisk together the cornstarch and water until dissolved. Add the cornstarch mixture to the pineapple sauce and stir until thickened, about 3 minutes.

  6. Lightly spray a baking pan with olive oil. Layer the fish cakes in the pan, top with the pineapple tidbits and roasted almonds.

  7. Pour the pineapple sauce over the fish cake and pineapple tidbits.

  8. Bake for 20 minutes, or until heated through.

  9. Serve immediately.