Hoki Hot Pot

A nutritious Hoki Hot Pot is perfect for those chilly winter nights, and full of flavour. Add chilli for an extra kick.

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-saturated-fat-icon
  • one-plus-vege-icon

Ingredients

  • 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

    water

  • 150g

    mixed mushrooms

  • 1

    red capsicum, cut into strips

  • 2

    baby bok choy, quartered

Directions

  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.

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Nutritional Information*

(per serve) | (per 100g)

693kJ

Energy

28.3g

Protein

2.2g

Total Fat

0.5g

Saturated fat

5060mg

Sodium

74.2mg

EPA

190.8mg

DHA

4.4g

Total Carbohydrate

3.6g

Sugar

*Nutrition figures are averages only.

90kJ

Energy

0.3g

Total Fat

0.1g

Saturated fat

655mg

Sodium

6.9mg

EPA

17.7mg

DHA

0.6g

Total Carbohydrate

0.5g

Sugar

*Nutrition figures are averages only.