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.


  • 2

    Fresh Hoki Fillets, cut into 2cm 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 chilli.

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