2 medium leeks, sliced thickly
3 cups chicken stock
3 star anise
1/2 cup finely chopped lemon grass
2 chillies, seeded, finely chopped
3 dried kaffir lime leaves, chopped finely
4 medium fish fillets
cooking oil spray
Combine leek, stock and star anise in medium pan, bring to boil; simmer, uncovered, until leek is just tender. Drain over heat proof medium bowl; reserve stock. Meanwhile, combine lemon grass, chili and leaves in small bowl. Place fish on oven tray, press lemon grass mixture on fish; coat with cooking oil spray. Bake, uncovered in hot oven about 15 minutes or until fish is cooked as desired. Serve fish on poached leeks; drizzle with a little of reserved stock. Serves 4.
Per Serving: 9.4g fat; 5.4g fibre; 1593kJ
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