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