lemongrass and citrus poached fish
Preparation Time: 20min Serves: 2


  • 200g skinless dory fillet (or any fish fillet of your choice), divided into two
  • 200ml low-sodium/home-made chicken stock
  • 200ml orange juice
  • ½ clove small onion, diced
  • 1 clove carlic, minced
  • 1 stalk lemongrass, chopped into chunks
  • ½ tbsp cornstarch
  • Salt and pepper to taste


1. In a large saucepan, combine the chicken stock, orange juice, onion, garlic and lemongrass and bring to a boil for 5 minutes
2. Reduce heat to a gentle simmer and add the fish fillets into the poaching liquid. Cook for 5 to 8 minutes till the fish is flaky and tender
3. Remove the cooked fish and set aside on serving dish
4. Turn up the heat and reduce the poaching liquid until it thickens slightly, season to taste
5. To make the gravy, dissolve the cornstarch in a little water and add to the reduced poaching liquid

To Serve

1. Drizzle fish with gravy
2. Garnish with parsley, capsicum and citrus slices

Nutrition Value (per serving)

  • Calories 158 kcal
  • Protein 22g
  • Fat 2.9 g
  • Carbohydrates 10.6g
  • Sodium 387mg