We weren’t sure what to make of this Sealord New Zealand Hoki Honey Soy Tempura Batter when we saw it in the shops. Honey soy is something we associated with wet marinades (like chicken wings) or potato chips, so we took a chance to see how it’d turn out as a tempura batter.
Each Hoki fillet (65%) is the size of an adult palm and coated in a bright orange coloured batter (35%). They’re ready after baking in a preheated oven at 180°C for 25 minutes or in an air-fryer at the same temperature for about 16 minutes. The thickness of these fillets means they need about two-thirds the time usually required for oven baking and that turning halfway is essential to avoid burning the top (as we did here…).
We’re happy to learn that honey soy is a flavour that works on tempura battered fish. It gave the crisp batter a caramelised yet savoury flavour that we don’t find elsewhere while keeping the flaky innards of the Hoki steak juicy and flakey. We enjoy the thickness of these fillets immensely.
This Sealord New Zealand Hoki Honey Soy Tempura Batter contained 300 g or 2 pieces. It was produced in New Zealand and purchased in Sydney, Australia in 2019.