Lemongrass, chilies and coriander sprigs (including stems) create an aromatic broth in which to poach mild hoki. You can concentrate the flavour in President's Choice chef Tom Filippou's recipe by reducing the broth after poaching.
Prep time: 15 minutes
Cook time: 25 minutes
Difficulty Level: Intermediate
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
1. 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.
2. 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.
3. 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.
Per serving: 120 calories, 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 g