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Hoki With Light Lemon

chef.tim.lee's picture
Ingredients
  Hoki fillets 20 Ounce (4 In Number, 175 Grams)
  Cold water 1⁄4 Pint (150 Milliliter)
  Cornflour 2 Teaspoon
  Skimmed milk 1⁄4 Pint (150 Milliliter)
  Low fat natural yogurt 4 Ounce (100 Grams)
  Lemon juice 2 Teaspoon
  Grated lemon rind 1 Teaspoon
  Granulated no calorie sweetener 1⁄2 Teaspoon
  Parsley sprigs 3 (For Garnish)
Directions

GETTING READY
1) Clean the fillets thoroughly.

MAKING
2) In a large frying pan, place the hoki fillets with the water.
3) Let the fillets boil over a gentle heat and simmer for 5-10 minutes, depending on the thickness of the fish.
4) Cook the fish until the flesh turns white and flaky on pressing.
5) Using a slotted fish slicer, transfer the cooked fish to a warm serving dish, cover and keep warm.
6) Meanwhile, combine the cornflour with the milk and place in a small saucepan.
7) Boil the mixture, stirring constantly, and cook until sauce thickens.
8) Reduce the heat and simmer gently for 3-4 minutes to cook the cornflour thoroughly, stirring occasionally.
9) Remove the sauce from the heat and carefully add the yogurt, lemon juice, half of the lemon rind and the low-calorie sweetener.
10) Return the pan to the heat to warm through, but do not boil it.
11) To serve, pour the warm sauce over the hoki fillets.
12) Garnish with the remaining lemon rind and parsley sprigs.

SERVING
13) Serve the fish fillets with boiled new potatoes or rice and vegetables.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes

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