Hoki fish with herbed rice

Australian Hoki—glazed in butter, garlic, and lime, resting on fragrant herbed rice

Hoki (also called blue grenadier) is a deep‑water white fish native to New Zealand and southern Australia, prized for its mild, slightly sweet flavor, delicate flesh, and high Omega‑3 content. It is widely sold as frozen fillets internationally and is a major commercial species in Australia and New Zealand.

🍴 Recipe

Ingredients

2 Australian Hoki fillets

2 tbsp butter

4 garlic cloves, minced

Juice of 1 lime + wedges for garnish

Salt & black pepper to taste

Fresh coriander or spring onions

For Herbed Rice

1 cup basmati rice

2 cups water

1 tbsp olive oil or butter

1 tsp dried thyme

1 tsp dried oregano

2 tbsp chopped fresh coriander

Salt to taste

Method

Cook rice with water, olive oil, thyme, oregano, and salt until fluffy. Stir in parsley.

Pat Hoki fillets dry, season with salt and pepper.

Melt butter in a pan, sauté garlic until fragrant.

Add fish, cook 3–4 minutes per side until flaky.

Squeeze lime juice over fish, spoon sauce on top.

Serve fillets over herbed rice, garnish with lime wedges and coriander or spring onions .