Name: Crispy Crumbed Hoki with Sweet and Sour Vegetables
Prep time: 10 min
Cook time: 25 min
Yield: Makes 6
Cuisine: Asian
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 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

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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Makes 6

Prep Time 10 minutes

Cook Time 25 minutes

Easy

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 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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Pre-heat oven to 190°C (fan bake). Place Sealord Hoki Fillets on a baking tray and bake for 20-25 minutes.

Step 2

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.

Step 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.