Delight With Chili Lemongrass Poached Hoki
photo by Mary Jenny
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 stalk lemongrass
- 900 ml package chicken broth
- 4.92 ml finely sliced hot red chili pepper
- 59.14 ml roughly chopped green onion
- 1 thin slice gingerroot
- 2.46 ml salt
- 10 sprig coriander
- 280 g package pc blue menu wild hoki skinless fillets, thawed
- 29.58 ml finely sliced green onions
- 29.58 ml coarsely chopped fresh coriander
directions
- 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.
- 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.
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RECIPE SUBMITTED BY
Mary Jenny
Canada