Ingredients

• 2 tbsp plain flour
• pinch chilli powder
• 300g/10½oz hoki fillet
• seasoned with salt and freshly ground black pepper
• 1 free-range egg
• beaten
• 85g/3oz dry roasted peanuts
• crushed
• dash olive oil
• 1 lime
• juice only
• 1 lemon
• juice only
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 50ml/2fl oz vegetable oil
• 1 tbsp chopped fresh parsely
• 2 spring onions
• chopped
• 1 red chilli
• finely chopped

Directions

• For the hoki
• mix the plain flour and chilli powder together in a bowl and roll the hoki in the mixture. Dip the coated hoki in the beaten egg and then into the crushed peanuts.
• Heat the olive oil in a non-stick frying pan
• add the coated hoki and fry for two minutes on each side
• or until cooked through.
• For the vinaigrette
• mix all the ingredients together in a small bowl.
• To serve
• place the hoki onto a serving plate and serve with the vinaigrette on the side.