16 August 2013

Hoki mai ra...

We love fish.  Catching fish, cooking fish, eating fish.  Talking with a friend the other night I came across a really nice way to liven up a piece of otherwise fairly bland fish - hoki.  Hoki is crazy cheap at the supermarket - $8.99/kg at the moment in Te Awamutu.  It's not as tasty au naturale as gurnard or snapper, but it's a really good way of getting plenty of fish into your diet.  We normally coat it with a little flour and panfry it in butter.  Or sometimes we'll chop it into smaller pieces, crumb it with panko and have tasty little fish bites.  However, this way wins hands down - topped with a parmasan and herb panko crumb and baked in the oven.  

We've done this with lamb racks before, but on fish would be my preference from now on.  

1 large hoki fillet (about 1/2 kg) - this'll feed two hungry adults
1/2 cup panko breadcrumbs
good grating parmasan cheese 
fresh herbs, finely chopped - I actually used a BBQ rub last night instead
couple dollops sesame oil - enough to have mixture bound enough to stay on top of the fish, but not too wet and clumpy 
1 egg
  1. Preheat oven to 180 degrees celcius.
  2. Cut hoki into two pieces. Place on baking tray (I put baking paper down first, to save having to wash the tray.  
  3. Brush fish liberally with egg. 
  4. Press crumb on top and place in the oven.  
  5. Bake for about 5 minutes, then grill until crumb is nice and golden.  

NB: Panko crumbs are the creme de la creme of crumbing because they're always turn out nice and crispy, as opposed to normal breadcrumbs which can sometimes go a bit soggy.  Fogdog do them and are available at most supermarkets.   

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