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Hoki Nourish Bowl

Hoki Nourish Bowl

Serves 3-4

Time 15 minutes



1 x 300g DeCosti Salt Water Barramundi Skin on.

 30g Taco Seasoning

3/4 Cup Breadcrumbs

40ml Olive Oil

4 cups Brown Basmati, cooked & drained

2 cobs Corn, Cooked & Grilled

2 small Avocados, halved

1 cup Slaw, shredded

1 Baby Cos, washed

1 red capsicum, diced

1 packed white corn strips

1 Lime, wedges

1 jalapeno, finely sliced

Salsa, to serve


METHOD (Pan Fry or Oven Bake)

1. Combine the taco seasoning and breadcrumbs together on a large plate

2. Roll the fillets in the taco crumbs and press firmly. (Refrigerate until required if necessary)

3. Heat the oil in a large non-stick frying pan over a medium heat, place the taco hoki fillets into the pan and cook 3-4 minutes on each side until well browned. Remove and drain on absorbent paper. Keep warm until required

4. To prepare bowl: Place the cooked basmati rice into the base of 3/4 of the bowl, add the slaw, cos lettuce leaves, sliced grilled cobs of corn, avocado half and corn strips. Top with 3-4 strips of taco Hoki, sprinkle over the capsicum.

5. Garnish with sliced jalapenos and wedges of lime.

6. Serve with tomato salsa sauce. 

Tip: This dish can be gluten free if you swap the breadcrumbs to gluten free crumbs


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