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Crispy Crumbed Hoki with Sweet and Sour Vegetables
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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.

Makes 6
Prep Time 10 minutes
Cook Time 25 minutes
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
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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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Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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