Ingredients

• 85g/3oz self-raising flour
• 85g/3oz cornflour
• 1 tsp chilli flakes
• salt and freshly ground black pepper
• 200g/7oz hoki fillet
• chopped into bite-sized pieces
• 1 free-range egg white
• beaten
• 2 tbsp vegetable oil
• 1 lime
• juice only
• 1 tbsp soy sauce
• 2 tbsp tomato ketchup
• 2 tbsp tamarind paste
• dash vegetable oil
• salt and freshly ground black pepper
• 1 lime
• cut into wedges
• small handful fresh coriander

Directions

• For the chilli hoki
• in a shallow bowl mix the self-raising flour
• cornflour
• chilli flakes and salt and freshly ground black pepper together.
• Dip the chopped hoki into the beaten egg white and then roll in the flour mixture to coat.
• Heat the vegetable oil in a non-stick frying pan
• add the hoki and fry for 1-2 minutes on each side
• or until golden-brown.
• For the tamarind ketchup
• mix all the tamarind ketchup ingredients together in a small pan and heat gently for 1-2 minutes
• then pour into a small dipping bowl.
• To serve
• place the chilli hoki on a serving plate and serve with the tamarind ketchup. Garnish with the lime wedges and coriander.