Dave and I attended an awesome Supper Club hosted by Sealord on Tuesday night which saw Trudi Nelson from www.fresh.co.nz cooking up some divine recipes using fresh Hoki. Previously I had been a bit turned off by Hoki, my experience was that it was a bit too flaky to really use for anything other than a pie. Well, I have been totally converted and to be honest, I’m pretty stoked to discover how much we love this mild, versatile and inexpensive fish ($9.99 at New World this week! – as cheap as mince!).
There were a couple of dishes that particularly grabbed my attention so I was keen to give them a go at home, only I liked them both so much I decided to create a mash up! By the way, check out that pic – no flaky mess, hurray!
This dinner was so super quick to prep and cook, and though I’m no nutritionist, I say it def ticks a few boxes.
Both of Trudi’s original recipes can be found here, I have combined them below for my mash-up version. Ethan (age 9) ate the miso crusted hoki but he didn’t love it, next time I will just do a simple panko crumb on his piece and everyone will be happy!
- 4 x 180 gm portions of fresh hoki
- 4 tablespoons miso soup paste
- ½ cup mayonnaise
- 1 teaspoon finely grated lemon zest
- ¾ cup panko breadcrumbs
- 1 loaf sliced baguette
- 1 can chunky cut beetroot
- 2-3 tblsp mayo
- 1 bag coleslaw
- Pre-heat the oven to 180 degs. Line a shallow roasting tray with cooking paper. In a small bowl combine miso, mayonnaise and lemon zest. Arrange hoki portions on the tray and spread a generous layer of miso mayonnaise on each. Sprinkle over panko crumbs. Bake in the oven for 8-10 minutes depending on thickness of the hoki (the flesh should just start to flake in the centre when tested with a fork). I switched the oven to grill for the last couple of minutes to get some gorgeous colour and nice crispy crumbs on top. Rest for 2-3 minutes.
- Combine and dress your coleslaw.
- Dip sliced baguette quickly in milk - don't soak it - dip in whisked egg, shallow fry until golden and crispy.
- Mix chunky beetroot with mayo and dress each slice of baguette.
- Serve with hoki on top and coleslaw on the side.
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