Hoki Fish with Chipotle Coleslaw and Harissa Guacamole

Australians are more bewildered than ever before when it comes to choosing foods that are best for people and the planet, with 63% admitting they are keen to do the right thing but are confused by the number of diets1, fads and 'green' claims available.

New research for Sustainable Seafood Week reveals that despite the confusion, 80% of Australians consider themselves as conscious consumers who genuinely care about where and how their food is sourced1, yet only 9% of Aussies admit to actually purchasing from sustainable suppliers.

Maintaining our oceans, rivers and lakes is critical if we are to provide food for a global population expected to reach 9.7 billion by 20502, which is why the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) are calling for seafood lovers to join a nationwide movement to #SeaTheFuture during Sustainable Seafood Week 2019.

The MSC and ASC labels assure that your seafood has been caught or farmed with the best possible care meaning consumers can beat the confusion and rest assured when they shop for the blue MSC and green ASC labels. With 400+ certified MSC products and 100+ ASC products available nationwide, there is a product every taste and budget.

Hoki Fish with Chipotle Coleslaw and Harissa Guacamole

Ingredients
8 tortillas
1 tablespoon coriander stalks, finely chopped
1 clove garlic, crushed
1 red chilli, finely chopped
1/4 tsp salt
2 tablespoons lime juice
4 large MSC certified hoki fillets
Oil- for frying

For the chipotle coleslaw:
1 cup Greek yoghurt
1/2 teaspoon smoked paprika
1 teaspoon chipotle chilli flakes
1/4 teaspoon salt

Juice of 1 lime
2 cups red cabbage, finely sliced
2 cups green cabbage, finely sliced
1 handful of coriander leaves

For the harissa guacamole:
2 ripe avocados - cut into 1cm cubes
Juice of 2 limes
1 red pepper, diced
1 handful of coriander stalks, finely chopped
1/2 white onion, finely chopped
2 cloves garlic, minced
2-3 teaspoons harissa paste (to taste)
1/4 teaspoon salt

To serve:
Grated cheese
Hot sauce
Lime wedges
Coriander leaves

Method
In a large bowl, combine the coriander stalks, garlic, chilli, salt and lime juice to make a marinade.
Cut each hoki fillet into two pieces (or four if very big) and add to the marinade, making sure each piece gets well covered. Leave to marinate for 20 minutes in the fridge.
While you're waiting, wrap the tortillas in foil and place in a warm oven for 10 minutes, then remove to the side until needed.
Whisk the yoghurt, smoked paprika, chipotle chilli flakes, salt and lime juice in a large bowl, divide in half and reserve half for later. Add the finely sliced cabbage and coriander leaves to the remaining sauce and mix well. Mix all of the guacamole ingredients and chill in the fridge for 10 minutes.
Heat a skillet and oil lightly. Cook the fish, in two batches if necessary, for 2-3 minutes each side or until browned and cooked through.
Distribute the coleslaw between the 8 tortillas and add a portion of fish to each. Top with the chipotle sauce put aside earlier, the harissa guacamole and hot sauce, grated cheese or other toppings of your liking. Sprinkle with coriander leaves and serve with lime wedges, as well as any remaining chipotle sauce and harissa guacamole.