Add the hoki pieces and gently cook for a further 5 minutes, or until fish is just cooked. Pour into warm bowls, top each one with a spoonful of pesto and serve with crusty bread and olives. Notes ...

Lemongrass, chilies and coriander sprigs (including stems) create an aromatic broth in which to poach mild hoki. Reducing the broth after poaching concentrates the flavour. Rinse lemongrass and ...

3 sprigs of fresh flat leaf parsley (stalks reserved for the dressing) 2 sprigs of fresh basil (stalks reserved for the dressing) Yellow central leaves from a bunch of celery 100g wild rocket ...

Though millions of you eat fish sticks, Filet-o-Fish sandwiches, and sushi made of this fish every month, it's a good bet you wouldn't be able to pick the hoki out of a creature-of-the-deep lineup; it ...

Add the juices and fish sauce. Taste the dressing, it should be sour, hot and salty. To serve, break the smoked hoki into chunky pieces and pour over the dressing.

Though millions of you eat fish sticks, Filet-o-Fish sandwiches, and sushi made of this fish every month, it's a good bet you wouldn't be able to pick the hoki out of a creature-of-the-deep lineup; it ...