How To Prepare Tempura Hoki And Broccoli In Black Bean Sauce? 😍😍🌈🌈

Elevate your seafood game with our delectable Hoki Fillets and Broccoli paired with a vibrant Black Bean sauce - a fusion of flavours that will tantalise your taste buds!

Product(s):
Ocean Catch New Zealand Hoki Boneless and Skinless Fillets
Ocean Catch New Zealand Hoki Boneless and Skinless Fillets | Buy 9 Get 1 Free

Preparation Time: 20 mins Cooking Time: 10 mins Serving: 4

Ingredients:
Hoki Fillets:

• 4 hoki fillets
• 1/4 cup all-purpose flour
• 1/3 cup cornstarch
• 2 eggs
• 4 tbsp water
• 1 tsp salt
• Vegetable oil for frying

• 4 dried shiitake mushrooms, rehydrated and sliced
• 2 tbsp salted black beans
• 2 tbsp black bean sauce
• 1 tbsp soy sauce
• 1/2 tsp white sugar
• 1/2 cup cornstarch slurry
• 4 cloves garlic, minced
• 1 thumb-sized ginger, minced
• 1 shallot, minced
• Fish sauce or sea salt, to taste
• Black pepper

Method:

1. Blanch broccoli florets in boiling water for 2 minutes, then drain and rinse under cold water. Set aside.
2. Make tempura batter by whisking together flour, cornstarch, eggs, water and salt until smooth. Coat hoki fillets in batter and refrigerate for 1 hour.
3. In a wok, heat oil and fry battered hoki fillets until golden brown, about 3 minutes. Drain on paper towels.
4. In the same wok, sauté garlic, ginger and shallot in a bit of oil for 1 minute.
5. Add rehydrated shiitake, black beans, black bean sauce, soy sauce and sugar. Simmer for 5 minutes until thickened.
6. Stir in cornstarch slurry to further thicken the sauce.>
7. Add the blanched broccoli and toss to coat. Season with fish sauce or salt and pepper.
8. Serve the fried hoki fillets topped with the black bean broccoli sauce.

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