Delight With Chili Lemongrass Poached Hoki Recipes

DELIGHT WITH CHILI LEMONGRASS POACHED HOKI

Delight With Chili Lemongrass Poached Hoki image

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:

Provided by Mary Jenny

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

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.

Nutrition Facts : Calories 40.9, Fat 1.3, SaturatedFat 0.4, Sodium 987.7, Carbohydrate 1.8, Fiber 0.4, Sugar 1, Protein 4.9

DELIGHT WITH CHILI LEMONGRASS POACHED HOKI

DELIGHT WITH CHILI LEMONGRASS POACHED HOKI image

Categories Fish

Yield 4

Number Of Ingredients 10

Ingredients

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.

MARINADE: GRILLED CHICKEN WITH LEMONGRASS & CHILLI

Marinade: Grilled Chicken With Lemongrass & Chilli image

We were on holidays at Surfers Paradise in Queensland Australia. We were out at different restaurants every night. One night we tried Vietnamese. My husband ordered 'Grilled Chicken with lemongrass & Chilli' (Ga nuong xa ot). It was quite a surprise when I sampled his chicken, it was mouth-watering. When we got back home I did some research and attempted to make it. Although I didn't find the exact recipe this version is still yummy. I used chicken thigh fillets instead of breast fillets because the meat is juicer and less fibrous (the restaurant served their dish using thighs). They also used the marinade on Beef, Pork, Prawns, Scallops, Squid, Fish Fillets and Vegetables. To prepare the lemongrass, trim and discard the roots. Use a vegetable peeler to whittle the stalks into thin partial slices. I used half freshly whittled lemongrass and half grated lemon grass. I taste the recipe before I placed the meat in and it's so yummy that I would also use it as a dipping sauce.

Provided by Chef floWer

Categories Chicken Thigh & Leg

Time 2h26m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup lemongrass, see above
6 slices lemon zest, strips fresh (optional)
3 garlic cloves, minced crushed
2 -3 shallots, minced
2 red chilies, minced
2 teaspoons light brown sugar (more or less, to taste)
3 tablespoons fish sauce (nam pla)
3 tablespoons lime juice, freshly squeezed
2 teaspoons hot sauce (Vietnamese) or 2 teaspoons Tabasco sauce
1 kg fish fillets or 1 kg vegetables

Steps:

Combine all ingredients in a large bowl.
To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade.
Combine marinade and meat (or vegetables) then toss.
You can either place it in a zip lock bag or just use a bowl with cling wrap.
Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight).
Remove meat from the marinade and grill until cooked and brown. Discard leftover marinade (if there are any of the ingredients left on the meat or vegetables as it may taste bitter if you decide to leave them on).
Traditionally it's grilled on an outdoor grill so that the coals are white-hot but I used our barbeque.
Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.

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