Hoki Hot Pot


  • 2

    Sealord Natural Hoki Fillets, defrosted overnight & cut into 2 cm pieces

  • 500ml

    fish stock

  • 1

    lemongrass stalk, bruised

  • 1 tsp

    fresh ginger, finely grated

  • 1 tsp

    fish sauce

  • 1/4 tsp

    ground white pepper

  • 1 cup


  • 150g

    mixed mushrooms

  • 1

    red capsicum, cut into strips

  • 2

    baby bok choy, quartered


  1. Put the fish stock into a saucepan with the lemongrass, ginger, fish sauce, pepper and water. Bring to the boil then simmer for 5 minutes.
  2. Remove the lemongrass and add the mushrooms, capsicum, bok choy and Hoki. Cook for 5 minutes or until fish pieces are cooked through.
  3. Ladle into two warm bowls and garnish with fresh chili.