Herb and pea salad
Poached fish fillets
1.Place fish, lemon grass and lime in large frying pan; barely cover fish with cold water. Bring slowly to a gentle simmer. Remove from heat; stand pan, covered, 10 minutes. Remove fish from liquid; drain.
2.Meanwhile, make herb and pea salad, Combine snow peas, sugar snap peas, asian green, corriander, vietnamese mint leaves, mint leaves and dill sprigs in a medium bowl
3.Next make the asian dressing. Place lime juice, fish sauce, peanut oil, palm sugar, chilli and garlic in a screw-top jar; shake well. Add half the dressing to the salad; toss gently to combine.
4.Serve fish topped with salad; drizzle with remaining dressing.
Vietnamese mint is not actually mint, but a pungent and peppery narrow-leafed member of the buckwheat family. Also known as laksa leaf and cambodian mint, it is available from Asian greengrocers. Any white fish cutlets are suitable for this recipe.Note