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Crispy Crumbed Hoki with Sweet and Sour Vegetables

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.

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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
Crispy Crumbed Hoki with Sweet and Sour Vegetables


  • 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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