Hoki-Mushrooms-and-Lentil-Broth

Hoki with Mushrooms and Lentil Broth

A Light and Tasty Fish Meal. This Gluten Free Fish Dish with a hint of Asian Flavours is just that, warming and light, yet filling.
A light, quick, tasty and nourishing Meal Recipe is so handy to have on hand for a busy week-night Meal.

I have chosen Hoki Fillets but any White Fish would be fine for this Gluten Free Fish Dish.
Experiment with different Asian Greens and instead of using Lentils maybe try Brown Rice or Noodles.
Pull apart some warm crusty fresh Bread and dip into the Broth.

Although it’s an Asian inspired Fish Dish, I find Soup Spoons more user friendly. This ensures you to savour every last drop.

 

Hoki with Mushrooms and Lentil Broth

  • 200-400g Hoki Fillets
  • 200g Mushrooms, sliced
  • 400g Can Brown Lentils, rinsed
  • 1 medium size Bok Choy, sliced
  • 1 clove Garlic, crushed
  • 2 tablespoons Rice Bran Oil
  • 1/2 teaspoon Sesame Oil
  • 1 teaspoon Fresh Ginger, grated
  • 1 cup Chicken Stock
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Oyster Sauce
  • Lemon Rind
  • Sea Salt and Ground Black Pepper, seasoning

 

Heat 2 tablespoons of Rice Bran Oil in a medium to large size Pan.

Check Fish Fillets for Bones then season with the Salt and Ground Pepper on both sides.

Place into heated Pan and cook Fish on both sides. Transfer to a Dish and keep warm.

Add another 2 tablespoons of Rice Bran Oil and 1/2 teaspoon Sesame Oil to the same Pan, add your crushed Garlic and grated Ginger. Cook for 30 seconds then add your sliced Mushrooms, stir, cook for about 20 minutes. If the Mushrooms are a little dry, add a few spoonfuls of the Chicken Stock.

Wash then slice the Bok Choy, add to the Mushrooms with the Chicken stock, Lentils, Oyster Sauce and Soy Sauce.

Gently simmer until the Bok Choy is tender.

Grate over Lemon Rind to garnish.

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