Peanut-Crusted Hoki with Chilli and Spring Onion Vinaigrette

Pan-fried peanut-crusted hoki fillets served with a zesty lime, lemon, chilli, and spring onion vinaigrette.

Quick Seafood High Protein Dairy Free Nutty

Estimated Nutrition

Calories

745.1

kcal / serving

1490.2 kcal total

Carbs

19.3g

per serving

38.6 g total

Fat

54.2g

per serving

108.4 g total

Protein

51.3g

per serving

102.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

Dairy

piece

Egg

free-range, beaten

Fruits

piece

Lime

juice only

piece

Lemon

juice only

GrainsCereals

tbsp

Plain Flour

NutsSeeds

pinch

Chili Powder

Peanut

dry roasted, crushed

tbsp

Parsley

fresh, chopped

OilsFats

dash

Olive Oil

for frying

tbsp

Sesame Oil

Vegetable Oil

Seafood

300

Hoki Fillet

seasoned with salt and freshly ground black pepper

Vegetables

piece

Spring Onion

chopped

piece

Red Chilli

finely chopped

Method

Mix the plain flour and chilli powder in a bowl and coat the hoki fillets.

Heat olive oil in a non-stick frying pan and fry hoki for two minutes per side until cooked.

Whisk lime juice, lemon juice, soy sauce, oils, parsley, spring onions, and chilli in a small bowl.

Place the fish on a plate and serve with the vinaigrette on the side.

Dip the hoki into the beaten egg and then press into the crushed peanuts.