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Archive of BBC Food Recipes

Peanut-crusted hoki with chilli and spring onion vinaigrette

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook

Method


  1. For the hoki, mix the plain flour and chilli powder together in a bowl and roll the hoki in the mixture. Dip the coated hoki in the beaten egg and then into the crushed peanuts.

  2. Heat the olive oil in a non-stick frying pan, add the coated hoki and fry for two minutes on each side, or until cooked through.

  3. For the vinaigrette, mix all the ingredients together in a small bowl.

  4. To serve, place the hoki onto a serving plate and serve with the vinaigrette on the side.

Ingredients

For the peanut-crusted hoki

  • 2 tbsp plain flour
  • pinch chilli powder
  • 300g/10½oz hoki fillet, seasoned with salt and freshly ground black pepper
  • 1 free-range egg, beaten
  • 85g/3oz dry roasted peanuts, crushed
  • dash olive oil

For the chilli and spring onion vinaigrette

  • 1 lime, juice only
  • 1 lemon, juice only
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 50ml/2fl oz vegetable oil
  • 1 tbsp chopped fresh parsely
  • 2 spring onions, chopped
  • 1 red chilli, finely chopped

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Peanut-crusted hoki with chilli and spring onion vinaigrette

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