Sustainable hoki in coconut broth — Marine Stewardship Council
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Sustainable hoki in coconut broth

Sustainable hoki in coconut broth

Preparation time

15 minutes

Cooking time

10 minutes

Serves 2

A simple, sustainable and healthy Asian style broth from Australian celebrity chef, Scott Gooding

Recipe source

As prepared by Scott Gooding for MSC Australia’s Sustainable Seafood Celebrity Chef Challenge


  • 500 g MSC certified hoki
  • 1 tablespoon butter
  • 1 brown onion
  • 4 garlic cloves
  • ½ bunch coriander (cilantro) – stalks finely chopped and leaves roughly chopped
  • 1 long red chilli (optional) – deseeded and finely chopped
  • 400ml coconut cream
  • ½ cup of chicken/veg stock
  • 1 tablespoon fish sauce
  • Splash white wine (optional)
  • Juice of half a lime
  • Sea salt
  • Black pepper


1. Deseed and finely chop the chili.

2. Finely chop the onion and garlic cloves.

3. Pick and roughly chop the coriander leaves, and finely chop the coriander stalks.

4. In a large fry pan heat the butter on medium heat, add the onion, coriander stalks, chili and garlic, and cook until softened.
5. Add the stock and a splash of white wine, and turn up the heat.

6. Add the fish sauce and coconut cream, then stir.

7. Add the hoki and gently stir, then pop the lid on and cook for 5-6 minutes on medium heat.

8. Remove from the heat, squeeze in the lime juice, season with salt and pepper, and serve in bowls garnished with coriander leaves. Enjoy!

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