[Rainbow Plate] NZ Crumbed Fish Fingers & Japanese Mayo

• Thinly slice celery and carrot into sticks. • Trim green beans. • In a small bowl, combine the mayonnaise and Japanese dressing.

Little cooks: Take charge by combining the sauces!

• Cut hoki fillet into 8 even fingers. • Pat dry with paper towel and season with salt and pepper. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip hoki fingers into flour mixture to coat, followed by egg, and finally in breadcrumbs. Set aside on a plate

• Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and season to taste.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed hoki fingers in batches, gently turning, until golden and cooked through, 6-8 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so crumbed fish doesn’t stick to the pan.