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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:
- 10 minutes
- Cooking Time:
- 25 minutes
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 Wattie's Tomato Sauce
2 Tbsp brown sugar
1 Tbsp malt vinegar
750 g bag Wattie’s frozen International Stir-fry Mix
2 Tbsp cornflour
Pre-heat oven to 190°C (fan bake). Place Sealord Hoki Fillets on a baking tray and bake for 20-25 minutes.
Pour reserved pineapple syrup into a deep frying pan. Add Wattie's 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.
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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