Remove 4 frozen Birds Eye Hoki fillets and thaw following packet directions.
Heat oil in a large wok or frypan over a medium heat, add Five Tastes Curry Paste and cook for 1 minute or until fragrant. Stir in the coconut milk and water. Add lemongrass, vegetables, fish sauce and sugar. Place hoki fillets on top of curry and carefully spoon over sauce ensuring hoki fillets are covered. Simmer uncovered for 8-10 minutes.
Gently stir in lime juice and coriander leaves. Serve garnished with extra coriander leaves and spring onions. Accompany with jasmine rice, if desired.