Hoki and prawns
The Scanpan
Filipino
Hoki and prawns
Frozen hoki and prawns in one pan, with soy and vinegar. Rice underneath.
Three frozen hoki fillets and 150 g of frozen prawns. They go in the pan still frozen. Soy, vinegar, and a teaspoon of sugar, or monkfruit. Red onion is in the pan. I did not weigh it. A bay leaf as well. Two portions hot, and one packed for work, on rice, with fried garlic. The pan is a Scanpan, with a lid. The cover is that box.
Before you cook
Hoki is a New Zealand white fish, sold frozen in Australian shops. This is not a long adobo. It is the same soy and vinegar, used as a glaze at the end of a short pan. The fish and the prawns start frozen. A lid does the thawing.
- Serves
- 3
- Time
- 15 min
- Level
- Easy
- Energy
- 280kcal
- Quick
Contains fish, shellfish, soy and gluten.
Equipment
- Frying pan with a lid
- Spoon
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1172 kJ
- 280 kcal
- Protein
- 32 g
- Fat
- 12 g
- Carbohydrate
- 6 g
- Sugars
- 2 g
- Fibre
- 0 g
- Salt
- 1.3 g
- Sodium
- 520 mg
This batch, 3 servings, is about 3515 kJ (840 kcal), with 6 g sugars and 3.9 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Warm the oil in a pan over medium heat. Add the garlic, and the bay leaf if you are using one. Cook for about 30 seconds.
- 02
Lay in the frozen fillets. Cover the pan. Cook for 5 to 6 minutes.
- 03
Turn the fillets. Add the frozen prawns. Cook uncovered for 6 to 7 minutes, until the prawns are pink and the fish flakes.
- 04
Push the fish and the prawns to one side. On the empty side, add the soy sauce, vinegar, sugar, pepper, and the red onion. Let it bubble, then turn everything through it.
- 05
Bok choi, if you have it, goes in now, just until it wilts.
Times are a guide. If it needs another minute, give it another minute.
To serve
Over steamed rice, with fried garlic on top. A splash of kecap manis, or calamansi, or lemon, if you want it brighter.
Keeping it
Cool the portion you are keeping and put it in the fridge the same day. Eat it the next day at the latest. Reheat it until the fish is steaming. Do not leave cooked fish on the bench.
Leftovers
- Hoki, the next day
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Hoki and prawns
Serves 3 · 15 min
Ingredients
- 3 frozen hoki fillets
- 150 g frozen prawns
- 2 tbsp oil, from 1 to 2
- 1 tbsp garlic, minced
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp sugar, or monkfruit sweetener
- red onion, sliced
- a bay leaf, black pepper, and chili flakes, optional
- leftover bok choi, optional
Method
- Warm the oil in a pan over medium heat. Add the garlic, and the bay leaf if you are using one. Cook for about 30 seconds.
- Lay in the frozen fillets. Cover the pan. Cook for 5 to 6 minutes.
- Turn the fillets. Add the frozen prawns. Cook uncovered for 6 to 7 minutes, until the prawns are pink and the fish flakes.
- Push the fish and the prawns to one side. On the empty side, add the soy sauce, vinegar, sugar, pepper, and the red onion. Let it bubble, then turn everything through it.
- Bok choi, if you have it, goes in now, just until it wilts.
To serve
Over steamed rice, with fried garlic on top. A splash of kecap manis, or calamansi, or lemon, if you want it brighter.
Keeping it
Cool the portion you are keeping and put it in the fridge the same day. Eat it the next day at the latest. Reheat it until the fish is steaming. Do not leave cooked fish on the bench.