Chili Lemongrass Poached Hoki

For more great recipes visit »

President's Choice

Ingredients

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

Instructions

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.

Starting soon: To encourage thoughtful and respectful conversations, for all new accounts, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted for existing community members in June.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.