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Hoki Fillets Braised In Tomato, Orange And Turmeric Sauce

by Annalisa Brown (follow)
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Turmeric may be viewed as the poor manís saffron but it still makes a punchy statement in this tomato-based sauce, which also contains fennel seeds, chilli and freshly squeezed orange juice.

The sweet and slightly spicy sauce is a marriage made in heaven as it rises to complement the mild and slightly sweet Hoki fish fillets.

Hoki is more widely known across New Zealand but if you persevere, can be found fresh in Australia as well. It has a thick flesh making it a perfect fish to braise in this sauce.

Hoki can be substituted with cod or hake, but do make the effort to find this fish as you wonít be disappointed with its taste.

Itís also high in Omega 3 and makes a nice change to other rich omega fish such as Salmon.

Hoki Fish Fillets braised in Tomato, Orange and Turmeric Sauce.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 2 as a main meal

2 Fresh Almare Hoki Fish Fillets
3 Small Tomatoes (Diced)
375ml Tomato Salsa
1 Orange
1Teaspoon Fennel Seeds
1Teaspoon Turmeric
Ĺ Teaspoon Chilli
Pepper to taste
Olive Oil

Heat a small amount of Olive Oil in a frying pan.

Add the diced tomatoes, fennel seeds, black pepper, chilli and turmeric to the pan and sautť until the tomatoes have reduced.

Saute the tomatoes and spices in a little olive oil.

Squeeze and stir through the juice of one orange into the tomato mixture.

Once the tomatoes have reduced add the orange juice and reduce the mixture further until thick.

Add the Tomato Salsa then reduce the heat to allow the sauce to simmer and thicken.

Add Tomato Salsa and simmer until the sauce becomes rich and thickened.

Season the Hoki fish fillets with a little ground black pepper and place into the tomato salsa to braise for 10-minutes.

Season the Hoki Fish Fillets with a little pepper.

Place the seasoned fish into the tomato sauce and cook for approximately 10 minutes.

Serve the fish immediately with salad of steamed vegetables.

Hoki Fish Fillets braised in Tomato, Orange and Turmeric Sauce, garnished with a handful of fresh basil leaves.

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