Tasty fish curry earns all the health ticks
Great as a quick snack for two but pricey as a meal for one
We’re used to seeing packets of crumbed fish by Sealord in the freezer at our supermarket. But this is a new product, which takes hoki and puts it in a curry sauce.
What a good idea for a quick lunch or dinner. We should all aim to eat more fish as it provides a lot of good protein and vitamin D. It is also the best source of omega- 3 fatty acids, which are good for your body and brain. Sealord New Zealand Hoki Malay Coconut Curry. $ 10.99 for 400g. Ingredients ( in order of greatest quantity first) Hoki fillets ( 54 per cent) Hoki is a deep-sea fish which is trawled all around New Zealand. Greenpeace and NZ Forest and Bird will tell you that their stocks are endangered and that the method of catching hoki is damaging to other marine life.
The Seafood Industry will tell you that since numbers declined, a quota system was introduced in 1986 and now hoki are the best- managed trawl fish in the world. “Stocks are currently assessed as being at or above target levels, and catch limits have been increased as a result.” Malay Coconut Sauce ( 46 per cent) Water Coconut Cream ( 15 per cent) This is a common ingredient in a curry and you can clearly taste it in this sauce. Sugar Not high in sugar at 5.3g per 200g serving Onion Lemon juice Herbs Stabilisers ( carrageenan, guar gum, xantham gum, 1442) The sauce is actually more the consistency of a soup, but these additives will be in here to keep it nice and smooth. The first three are all natural and the last one is a treated starch hydroxylpropyl distarch phosphate. Vegetable oil Not sure what oil is in here. Lime juice Soy sauce ( contains wheat) This soy sauce is not made exclusively from soy bean. Garlic Spices Chilli This is quite hot, if you don’t like spicy foods, this will probably be too much for you. Salt Not too high in salt at 210mg of sodium per 200g serve. Emulsifiers ( 433, 471) These are polysorbate 80 ( 433), which is a synthetic compound, and mono and diglycerides of fatty acids ( 471), which is produced primarily from hydrogenated soya bean oil. Natural flavour Good to see natural flavour used in here. Preservative ( 202) Potassium sorbate is a common preservative made from neutralised sorbic acid Colour ( paprika) This is a natural colour.
My recommendations
As a snack this looks great. You get the nutrition of a meal of fish and the taste of a curry. It is also low fat, low sugar and uses natural colouring and flavouring.
But when I got my husband to eat it he found there was really only enough in here for one serving, not t wo. So for a main meal you could eat the lot and consume 1780 kj or 445 calories, and add some cooked rice and veges on the side. Or for a snack, two of you could have a little bit each, or 200g at 890 kj or just more than 200 calories.
Either way it tastes great, and is easy to prepare. You may want to take the longer option of heating in the oven for 30 minutes rather than the microwave as the fish felt a little overcooked from the microwave. If you are using it for one meal, at $ 10.99 it’s quite expensive.