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Chilli hoki with tamarind ketchup

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by Paul Rankin

From Ready Steady Cook

Method


  1. For the chilli hoki, in a shallow bowl mix the self-raising flour, cornflour, chilli flakes and salt and freshly ground black pepper together.

  2. Dip the chopped hoki into the beaten egg white and then roll in the flour mixture to coat.

  3. Heat the vegetable oil in a non-stick frying pan, add the hoki and fry for 1-2 minutes on each side, or until golden-brown.

  4. For the tamarind ketchup, mix all the tamarind ketchup ingredients together in a small pan and heat gently for 1-2 minutes, then pour into a small dipping bowl.

  5. To serve, place the chilli hoki on a serving plate and serve with the tamarind ketchup. Garnish with the lime wedges and coriander.

Ingredients

For the chilli hoki

  • 85g/3oz self-raising flour
  • 85g/3oz cornflour
  • 1 tsp chilli flakes
  • salt and freshly ground black pepper
  • 200g/7oz hoki fillet, chopped into bite-sized pieces
  • 1 free-range egg white, beaten
  • 2 tbsp vegetable oil

For the tamarind ketchup

  • 1 lime, juice only
  • 1 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 2 tbsp tamarind paste
  • dash vegetable oil
  • salt and freshly ground black pepper

To serve

  • 1 lime, cut into wedges
  • small handful fresh coriander

Shopping List

Chilli hoki with tamarind ketchup

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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