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.
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.
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1
480 g packet Sealord Hoki Fillets in a Classic Crumb
2
425 g can Golden Circle Pineapple Pieces in syrup, drained and syrup reserved
3
2 Tbsp Wattie's Tomato Sauce
4
2 Tbsp brown sugar
5
1 Tbsp malt vinegar
6
750 g bag Wattie’s frozen International Stir-fry Mix