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Crumbed Hoki with Parsnip Carrot Mash

Serves 4
Prep time: 10 minutes
Cooking time: 20 minutes

Delicious fresh Hoki with an easy-cheesy breadcrumb coating is sure to go down a treat.



  • 4 parsnips, peeled and diced
  • 3 carrots, peeled and diced
  • 3-4 tbs crème fraîche or butter
  • 1-2 tsp Royalty Horseradish Sauce (optional)
  • ½ packet Marufuji Panko Breadcrumbs
  • 2-3 tbs Mainland Grated Parmesan
  • 500g fresh Hoki fillets
  • 1-2 leeks, washed and sliced thickly
  • 1 bulb fresh fennel, finely sliced (optional)
  • ALSO NEED: salt, pepper, olive oil
View the method
  1. Boil the parsnip and carrot until soft. Drain well and mash with crème fraîche or butter, horseradish, salt and pepper.
  2. Meanwhile divide the fish into 4 equal sized portions. The tail part can be folded under to make this piece thicker.
  3. Mix the breadcrumbs and parmesan in a bowl.
  4. Brush the fish with a little olive oil and press into the crumbs.
  5. Heat a little oil in a pan on high/medium. Add the fish and pan fry until cooked(5-8 minutes each side). Only turn once.
  6. Put 1 cup of water in a pot, add the leeks and then the fennel on top.
  7. Cook for 5-10 minutes until soft. Drain well.
  8. To serve place the fish on the mash and top with the leeks and fennel.

And more:

  • Grate the carrot and parsnip, add the horseradish, one egg and a little flour. Then cook as 4 individual rosti instead of making mash. 
  • Crème fraîche is perfect to use in cooking as it is less likely to split. It makes a special dip, mixed with an avocado, Indian lime pickle and some salt and pepper.
  • Horseradish can be used like mustard.
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