DELIGHT WITH CHILI LEMONGRASS POACHED HOKI

DELIGHT WITH CHILI LEMONGRASS POACHED HOKI image

Categories Fish

Yield 4

Number Of Ingredients 10

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1 stalk lemongrass
1 package (900 mL) chicken broth
1 tsp (5 mL) finely sliced hot red chili pepper
1/4 cup (50 mL) roughly chopped green onions
1 thin slice ginger root
1/2 tsp (2 mL) salt
10 sprigs coriander
1 package (280 g) PC Blue Menu Wild Hoki Skinless Fillets, thawed
2 tbsp finely sliced green onions
2 tbsp (25 mL) coarsely chopped fresh coriander

Steps:

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.