Ingredients per serve


Battered Hoki

  • 140 g Hoki fillets 10.0 x


Mixed Veg

  • Brussel sprouts, quartered 700.0 g
  • Zucchini, diced 300.0 g
  • Kale, chopped 300.0 g
  • Butter 50.0 g
  • Oil 20.0 ml

To serve

Hoki is loved for its delicate & succulent texture. It flakes beautifully & tastes slightly sweet once cooked. Use hoki as the fish of choice in this healthier take on a Kiwi classic. Serve with mash, sautéed veg & HELLMANN’S Aioli as a dipping sauce.



  1. Battered Hoki

    • Batter the hoki fillets and deep fry until golden brown.
  2. 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.
  3. Mixed Veg

    • In a pan, heat oil and butter. Sauté brussel sprouts, zucchini and kale until just coloured or softened. Season to taste.
  4. 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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