Crispy Crumbed Hoki with Sweet and Sour Vegetables

Finding it hard to get the kids to eat their vegetables? Try serving them with this sweet and sour sauce – it will definitely help, especially when the veges are served on crispy crumbed fish.

Preparation Time:
Cooking Time:
Serves:
6

Ingredients

  • 480 g packet Sealord Hoki Fillets in a Classic Crumb
  • 425 g can Golden Circle Pineapple Pieces in syrup, drained and syrup reserved
  • 2 Tbsp tomato sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp malt vinegar
  • 750 g bag Wattie’s frozen International Stir-fry Mix
  • 2 Tbsp cornflour
Crispy Crumbed Hoki with Sweet and Sour Vegetables https://www.forbaby.co.nz/var/forbaby/storage/images/stage-3/recipes-for-you/crispy-crumbed-hoki-with-sweet-and-sour-vegetables/10281-4-eng-US/Crispy-Crumbed-Hoki-with-Sweet-and-Sour-Vegetables.jpg

Method

  1. Pre-heat oven to 190°C (fan bake). Place Sealord Hoki Fillets on a baking tray and bake for 20-25 minutes.
  2. Pour reserved pineapple syrup into a deep frying pan. Add tomato sauce, brown sugar and malt vinegar. Stir and bring to the boil. Add Wattie’s frozen International Stir-fry Mix and Golden Circle Pineapple Pieces. Mix well, cover and return sauce to the boil.
  3. Mix cornflour with 2 tablespoons of cold water and stir into the vegetables. Continue cooking until vegetables are crisp and tender. Serve vegetables and sauce over the baked hoki fillets accompanied with rice.

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