Hoki is loved for its delicate and succulent texture which flakes beautifully and tastes slightly sweet once cooked. Swap in hoki as the fish of choice in this healthier take on the Kiwi classic fish and chips with mash and sautéed mixed veg instead.
Serve with HELLMANN’S Real Aioli as a dipping sauce to add a creamy, savoury note that will round up the flavours of fried seafood and buttery veg nicely.
Ingredients
Battered Hoki
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140 g Hoki fillets 10 x
Mash
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Water 750 ml
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Salt 5 g
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Milk 335 ml
Mixed Veg
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Brussel sprouts, quartered 700 g
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Zucchini, diced 300 g
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Kale, chopped 300 g
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Butter 50 g
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Oil 20 ml
To serve
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Lemon wedge 250 g
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Dill
Preparation
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Battered Hoki
- Batter the hoki fillets and deep fry until golden brown.
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Mash
- In a pot, bring water and salt to a boil. Once boiling, remove from heat and add in milk and KNORR Potato Flakes GF.
- Whisk until combined. Let it sit for 2 minutes, then whisk again.
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Mixed Veg
- In a pan, heat oil and butter. Sauté brussel sprouts, zucchini and kale until just coloured or softened. Season to taste.
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To serve
- Assemble battered hoki, mash and mixed veg on a plate. Serve with a lemon wedge, dill and side of HELLMANN’S Real Aioli.
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