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| | From:  ANNIE24447 (Original Message) | Sent: 3/12/2008 1:39 AM |
Hoki Cajun Fish cake
Ingredients
Preferred measure of units Metric Imperial
450 g-16 Oz skinless NZ hoki fillet
450 g -16 Oz sweet potato, peeled and cooked
salt
2 egg yolks
6 spring onions, finely chopped
2 tbsp chopped coriander
1 green chilli, de-seeded and finely chopped
freshly ground black pepper
seasoned flour
2 egg whites lightly beaten with 1 whole egg
225 g8 Oz dry breadcrumbs
1-2 tbsp Cajun spices to taste
oil for frying
Method
Microwave the hoki on full power for four mins
or foil bake in a moderately hot oven (around
200°C392°F) for 20 minutes. Cool, drain and flake.
Mash the sweet potato and add hoki, egg yolks, onions, coriander and chilli. Mix well and season to taste with
salt and pepper.
Form roughly into bite size cakes - the mixture is quite
soft and holds together well. Dip first in seasoned flour,
then in egg mix and finally into the breadcrumbs mixed
with Cajun spices. Fry in batches in hot oil until crisp
and golden brown. Drain on kitchen paper and keep warm. Serve with a spicy Mexican tomato salsa.
Serves 4.
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Country Chowder Ingredients
Preferred measurement of units Metric Imperial
300 g-10 Oz hot or cold smoked hoki, skinned and
boned
4 tbsp butter
2 medium potatoes, finely chopped
1 onion, finely chopped
3 tbsp flour
3 cups milk
3/4 cup assorted vegetables eg celery, green peppers
(finely chopped), peas, beans (fresh, frozen or canned)
1 x 310 g can whole kernel corn, undrained
salt and pepper to taste
Method
Cut fish into 2 cm cubes.
Melt butter in a large saucepan, saute potatoes and
onion 10 minutes until soft.
Add flour and cook 2 minutes.
Gradually stir in milk and simmer until thickened.
Add cubed fish and cook 2-3 minutes.
Add mixed vegetables and corn and simmer 5 mins.
Season to taste with salt and pepper.
Serve with crusty bread.
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Light and Spicy Fish Curry
Ingredients
Preferred measurement of units Metric Imperial
500 g-16 Oz medium to firm textured, skinless, boneless hoki fish fillets
3 tbsp butter or oil
2 onions, finely chopped
1 tsp turmeric
1 tsp coriander
1/2 tsp chilli powder
1/2 cup coconut milk
1 cup unsweetened yoghurt
juice of 1 lemon
salt to taste
Method
Cut fish into 2 cm cubes.
Heat oil or butter in a large saucepan, saute onions
until soft.
Add turmeric, coriander and chilli powder and cook 2 minutes.
Add cubed fish, coconut milk, yoghurt and lemon juice. Simmer gently, stirring occasionally, until fish is cooked - approximately 10 minutes. Season to taste with salt.
Serve on a bed of rice with a green salad.
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Simple Fish Curry
Ingredients
Preferred measurement of units Metric Imperial
750 g-26 1/2 Oz medium to firm textured, skinless,hoki boneless fish fillets
2 tbsp butter
1 small onion, finely chopped
2 tsp curry powder
3 tbsp flour
1 tsp sugar
1 tsp lemon juice
1 x 310 g-11 1/2 Oz can pineapple pieces and juice
1/4 cup sultanas
salt and pepper to taste
Method
Cut fish into 2 cm cubes.
Melt butter in a large saucepan, add onion and cook
until translucent.
Blend in curry powder, flour, sugar and lemon juice.
Cook until bubbling.
Gradually stir in pineapple pieces and juice. Cook
until thickened.
Add cubed fish and sultanas. Simmer gently until
fish is cooked, approximately 10 minutes, adding
water if curry becomes too thick. Check seasonings.
Serve on a bed of rice. |
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Orange Scented Hoki In Creamy Wine Sauce
Ingredients
525g bag Sealord Simply Natural Hoki Fillets
1 Tblsp chopped fresh parsley
grated rind of one orange
4 tsp oil
300g dried fettucini pasta
1 leek, trimmed, washed and sliced
600g pouch The Good Taste Company Smoked Fish
and White Wine Chowder
1 Tblsp chopped fresh chives
Method
Place the frozen Sealord Simply Natural Hoki Fillets
on a baking paper lined grill tray. Combine parsley,
orange rind, 2 tsp oil, season with salt and pepper,
spread evenly onto Hoki fillets.
Cook under a fan grill at 200°C for 15 minutes or
until cooked.
Cook the fettucine in boiling salted water for 12 mins
or until tender, drain well.
Heat the remaining oil in a deep non-stick pan,
gently fry the leek until tender, but not brown.
Pour over The Good Taste Company Smoked Fish
and White Wine Chowder, bring almost to the boil.
Serve the hot drained fettucine smothered in creamy vegetable sauce and topped with grilled hoki fillets,
Garnish with chives & serve immediately with vegetables.
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Crispy grilled fish 'n' mayo
Serves 4
Who needs the chips?
Ingredients
4 x 150 g white fish fillets, skinned(hoki)
1/2 cup Praise Mayonnaise
1/2 cup Wattie's Bit on the Side Vege Pickle
1 tbsp finely chopped fresh parsley
1/2 cup fresh breadcrumbs
1/2 cup grated cheese
Place the fish on a baking paper or foil lined oven tray. Spread each fillet with Praise Mayonnaise.
Spoon Wattie’s Bit on the Side Vege Pickle evenly on
top of the mayonnaise and then sprinkle parsley over
the fillets.
Combine breadcrumbs and cheese together and scatter
over the mayonnaise mixture.
Fan grill at 180°C (or grill at 200°C) towards the upper
middle section of the oven until the fish is tender and
the coating is crisp and golden.
Serve with a salad or seasonal vegetables
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Smoked Fish Pie
Serves 4
Ingredients
1 leek, trimmed, rinsed and finely chopped
420g can Wattie's Condensed Creamy Pumpkin Soup
1/2 cup lite sour cream
1/2 cup milk
2 tbsps chopped fresh Italian Parsley
1 tsp finely grated lemon rind
350 g smoked fish, skinned & flaked(hoki)
3 hard boiled eggs, peeled & quartered
500g bag Wattie's Potato Pom Poms Method
Heat a dash of oil in a frying pan, gently cook leeks
until tender.
Mix together the Wattie’s Condensed Creamy Pumpkin
Soup with the lite sour cream and milk, beating until
smooth.
Stir in cooked leeks, parsley, lemon rind, smoked fish
and eggs, season with pepper. Transfer to a 6 cup
capacity ovenproof dish. Top with Wattie’s Potato
Pom Poms.
Fan bake at 200ºC for 20 minutes or until the fish pie
is hot and the Potato Pom Poms are crispy and golden.
Hint: If you do not have the fan bake option on your oven, cook at 220ºC for the same time |
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Dill & Lemon Hoki in Filo Parcels
Serves 5
Ingredients
15 sheets filo pastry
3 Tblsp olive oil
1 bunch spinach, rinsed
350g Hoki Fillets
4 Tblsp lite sour cream
1 1/2 tsp Gregg's Dill and Lemon Seafood Seasoning
2 tsp sesame seeds
1/2 cup low fat yoghurt
1 tsp Gregg's Dill and Lemon Seafood Seasoning
1/4 of a telegraph cucumber, deseeded and chopped
Method Take one sheet of filo and place it on a board,
brush lightly with oil. Place a second sheet of filo
on top, brush with oil and top with a third sheet.
Place 4-5 spinach leaves in the centre of the filo,
top with a frozen Hoki Fillet, spread a spoon of lite
sour cream on the fish and sprinkle about 1/2 tsp
of Gregg's Dill and Lemon Seafood Seasoning. Fold over filo and roll up to enclose the fish.
Place the parcel seam side down on a baking
paper lined oven tray and brush with oil;
this prevents the pastry from drying out.
Repeat with the remaining fish and filo. Sprinkle the filo parcels with sesame seeds.
Fan bake in oven preheated to 180°C for 30-35
minutes or until the filo is golden and the fish
cooked through. While fish is cooking;
combine yoghurt, second measure of Gregg's Dill
and Lemon Seafood Seasoning and cucumber,
cover and set aside for the flavours to develop. Serve hot filo parcels and Dill and Lemon yoghurt
with salad and baby new potatoes. |
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