Delight With Chili Lemongrass Poached Hoki

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 stalk lemongrass
• 1 (900 ml) package chicken broth
• 1 teaspoon finely sliced hot red chili pepper
• 1/4 cup roughly chopped green onion
• 1 thin slice gingerroot
• 1/2 teaspoon salt
• 10 sprigs coriander
• 1 (280 g) package pc blue menu wild hoki skinless fillets, thawed
• 2 tablespoons finely sliced green onions
• 2 tablespoons coarsely chopped fresh coriander

Recipe

• 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.