Coriander Lime Hoki with Asparagus and Capsicum

by *

 

1. Mix bread crumbs with ½ bunch chopped chives and spread on a dinner plate.
2. Gently press hoki fillets in breadcrumbs to generously coat the fish all over. Set aside.
3. Combine fish sauce, coriander root, chilli, ½ bunch chopped chives, garlic, lime juice and Natvia to taste.
4. Mix all ingredients, adding a little more Natvia until the salty fish sauce and the sharpness of the lime begins to blend the sauce flavour as one**.
5. Blanch asparagus in salted boiling water for 1.5 min and refresh immediately in cold water. Drain and set aside.
6. Using a large non-stick fry pan, add olive oil and heat to high temperature.
7. Add hoki fillets and pan fry till golden brown. Turn and add the asparagus and capsicum beside the frying fish.
8. Gently pour ½ the coriander and lime dressing over the fish and vegetables.
9. Turn off the heat and leave for approx 2 mins.
10. Serve hoki on a large dinner plate with vegetables beside and on top of the fish.
11. Pour over the remaining dressing and garnish with reserved coriander leaves.

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Tips and Tricks

• * 2 large pieces of fresh hoki: 350-450g frozen defrosted is fine
• ** The taste should be a little sweet but still have the bite of the lime and fish sauce.
• *** Test if fish is done, by inserting skewer in centre – as soon as it goes in easily stop. You don’t want the fish to dry out.

* This is a user submitted recipe. If you love it, please rate it and share your appreciation in the comment box below. Constructive feedback is also always welcome.