It’s hoki season at the moment and I had the pleasure of rocking out some fresh New Zealand hoki dishes for a group of key radio, bloggers, writers and nutritionists this week. My brief? To show how easy, simple, delicious and fast hoki is to cook and create with to make great family meals at home. I love Hoki as it’s not a fishy fish, has a mild flavour and can go with almost anything.
Here are my recipes from our By Hoki night…
MISO HOKI WITH ASIAN STYLE SLAW & TOASTED SESAME SEEDS
Ingredients
4 x 180 gm portions of fresh hoki
4 tablespoons miso soup paste
½ cup mayonnaise
1 teaspoon finely grated lemon zest
¾ cup panko breadcrumbs
1 bag Vital Immunity Slaw (or make your own coleslaw)
½ cup sango sprouts
2 tablespoons coriander + extra for garnish
1 tablespoon each freshly minced ginger, soy sauce and honey
2-3 tablespoons toasted sesame seeds (you can use a mixture of black and natural seeds)
1 lime (sides cut off to make cheeks).
Method
Pre-heat the oven to 180 degs. Line a shallow roasting tray with cooking paper. In a small bowl combine miso, mayonnaise and lemon zest. Arrange hoki portions on the tray and spread a generous layer of miso mayonnaise on each. Sprinkle over panko crumbs. Bake in the oven for 8-10 minutes depending on thickness of the hoki (the flesh should just start to flake in the centre when tested with a fork). Rest for 2-3 minutes. Meanwhile combine your coleslaw and sprouts in a large bowl together with the dressing of the minced ginger, soy sauce and honey and drizzle over the slaw. Arrange coleslaw on the serving plates and top each with a portion of hoki, sprinkle with sesame seeds and garnish with coriander and a lime cheek.
Trudi’s tip: Try this recipe with fresh NZ salmon as shown.
Serves 4
HOKI CURRY IN A HURRY
Ingredients
2 fillets Sealord Hoki, cut into 4cm pieces
2 tablespoons red curry paste (or green if your prefer)
200ml coconut milk
200ml water
200g green beans or snow peas (or both)
small bunch fresh coriander (roughly chopped or torn)
1 lime
Method
Story fry the curry paste in a little oil in a saucepan for one minute, Stir in the coconut milk and water and bring to the boil. Add beans and hoki, reduce to a simmer and cook for five minutes.
Add fresh coriander, serve with SunRice Mountain Blend rice and a squeeze of lime and a lime cheek. Be generous with the sauce over the grunty rice.
Serves 2.
EASY PEASY HOKI SQUEEZY
Ingredients
2 fillets Sealord Hoki
2 tablespoons capers
Plain flour, seasoned freshly ground salt and pepper (on a large plate)
1 tablespoon butter
Dash of rice bran oil
fresh lemon juice
Dill for garnish (either fresh or dried)
Method
Coat your hoki fillets in a little seasoned flour. Heat a little butter and rice bran oil in a large frypan over a high heat and cook your hoki until golden and cooked through (about two minutes). Add a squeeze of lemon juice. Garnish with dill.
Ideas to serve your hoki:
KIDS:
Serve atop baguette french toast and with beetroot mayo (drained can of chunky beetroot with 2 tablespoons mayo). Toast (slices of thick french bread dipped in milk, beaten egg and fried). Garnish with fresh parsley – a true superfood that is easy to grow at home.
The kids will love the “pink mayonnaise”. Use the leftover beetroot juice in smoothies or a teaspoon for pink icing.
CANAPÉS:
Serve atop a herb crostini with asian slaw underneath or beetroot mayo as above
GLUTEN FREE CANAPÉ:
Serve a small piece atop asian slaw on a thick slice of cucumber – as shown below in background below.
POISSON EN PAPILLOTE (HOKI IN PAPER!)
Ingredients
2 fillets Sealord Hoki
2 knobs of butter
Squeeze of lemon or lime juice, then cut the lemon into slices
Handful fresh dill
2 tablespoons capers
½ cup of your favourite fresh herbs – think parsley, chives, coriander even spring onion or garlic.
Sea salt and pepper
Drizzle of white wine (serve the rest with dinner)
Method
Pre-heat the oven to 180 degs. Cut 2 sheets of baking paper into 30cm x 30cm squares (each fillet gets its own pouch and each person gets their own parcel of goodness!
In the middle of the paper, place a fillet, butter, lemon juice, and scatter your chosen herbs and top with capers and slices of lemon and dill.
Fold each piece of paper corner to corner to make a triangle. Then from the side closest to your fold your way around to make a semi circle shape. Make sure both ends are well sealed with strong folds. Place your hoki in paper parvels on an oven tray and bake for 10 minutes. The fish will steam inside.
Serve with asian slaw (we love Vital Immunity Slaw) and a golden roasted baked potato (skin on) to get your half your daily vitamin C needs. Sautéed spinach goes beautifully with this recipe too. The paper parcel just goes on the plate and your rip into it.
Trudi’s Tips:
– Omit the capers and thinly slice button mushrooms and create a scale effect across the top of the fish.
– Make the parcels ahead of time and refrigerate. Bring back to room temperature 10 minutes before you’re ready to cook and serve.
– Use salmon instead. Just enjoy New Zealand fish, well priced or good at the moment. For very thin fillets, stack two together.
– Use foil instead of baking paper to create the same steamed effect but remove foil and slide fish onto plate before serving. Think of creating something like this in steam parcels.
