Ingredients

Steps

• Combine the self-raising flour, cornflour, chilli flakes, salt, and pepper in a shallow bowl.
• Dip hoki pieces into the beaten egg white and coat thoroughly in the flour mixture.
• Fry the hoki in hot vegetable oil for 1 to 2 minutes per side until golden-brown.
• Combine lime juice, soy sauce, ketchup, tamarind, and oil in a small pan.
• Heat the sauce gently for 2 minutes and transfer to a dipping bowl.
• Serve the fish on a plate with the ketchup, lime wedges, and fresh coriander.