Chili Lemongrass Poached Hoki

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1 stalk lemongrass

1 pkg (900 mL) PC Blue Menu Chicken Broth

1 tsp (5 mL) finely sliced hot red chili pepper

¼ cup (50 mL) roughly chopped green onions

1 thin slice ginger root

½ tsp (2 mL) salt

¼ tsp (1 mL) freshly ground black pepper

10 sprigs coriander

1 pkg (280 g) PC Blue Menu Wild Hoki Skinless Fillets, thawed

2 tbsp (25 mL) finely sliced green onions

2 tbsp (25 mL) coarsely chopped fresh coriander

Chili Lemongrass Poached Hoki

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.

Serves: 2

Prep time: 15 minutes

Cook time: 25 minutes

Difficulty Level: Intermediate

Nutritional Information

Calories: 120

Fat: 1.5 g (0.4 g of which is saturated)

Omega-3 Polyunsaturated Fats: 0.4 g

Sodium: 380 mg

Carbohydrate: 1 g

Fibre: 0 g

Protein: 26


Rinse lemongrass and place on cutting board. Using back of a knife, whack vigorously several times to “bruise” the lemongrass. Cut bruised lemongrass stalk into 1-inch (2.5 cm) chunks and place in medium saucepan. Pour in broth. Bring to a simmer over medium-low heat. Add chillies, chopped green onions, ginger, salt and pepper; simmer for 10 minutes to flavour the broth. Add coriander sprigs and hoki fillets; simmer uncovered for 6 to 8 minutes or until fish is cooked through. Using slotted spoon, transfer fish to plate; cover and set aside.

Return saucepan to heat. Increase heat to medium-high and boil for 5 minutes. Strain broth, discarding solids. Stir in sliced green onions and coriander.

Place one hoki fillet in each of two shallow bowls. Pour 1/3 cup (75 mL) of broth over each. Serve garnished with additional green onions and coriander, if desired. Discard remaining poaching broth.

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