Ingredients

Steps

• Mix the plain flour and chilli powder in a bowl and coat the hoki fillets.
• Dip the hoki into the beaten egg and then press into the crushed peanuts.
• Heat olive oil in a non-stick frying pan and fry hoki for two minutes per side until cooked.
• Whisk lime juice, lemon juice, soy sauce, oils, parsley, spring onions, and chilli in a small bowl.
• Place the fish on a plate and serve with the vinaigrette on the side.