Delight With Chili Lemongrass Poached Hoki

Total Time
40mins
Prep 20 mins
Cook 20 mins

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. Look for certified sustainable eco-labels on products, such as The Marine Stewardship Council (MSC) which confirms the seafood product has come from a sustainable source. One of those, the delicious PC brand wild hoki, is featured in this recipe. MSC is an international non-profit organization that developed the world's leading environmental standard for independent, third-party scientific certification of sustainable and well-managed, wild-capture fisheries. Enjoy this tantalizing taste treat:

Ingredients Nutrition

Directions

  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.
  4. You can learn more about sustainable seafood, on any of these websites: www.msc.org, www.wwf-canada.com, www.oceansfortomorrow.ca or www.loblaw.ca/seafood.