Name: Poached fish cutlets with herb salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 200g white fish cutlets; 10 centimetre stick fresh lemon grass (20g), halved lengthways; 1 lime, sliced thickly; Herb salad; 50 gram baby asian greens; 1/2 cup fresh coriander leaves, loosely packed; 1/3 cup vietnamese mint leaves, loosely packed; 1/3 cup fresh mint leaves, loosely packed; 1/3 cup fresh dill sprigs, loosely packed; Asian dressing; 1/4 cup (60ml) lime juice; 2 tablespoon fish sauce; 2 teaspoon peanut oil; 2 teaspoon palm sugar, grated; 1 fresh small red thai chilli, chopped finely; 1 clove garlic, chopped finely

Ingredients

4 x 200g white fish cutlets

10 centimetre stick fresh lemon grass (20g), halved lengthways

1 lime, sliced thickly

Herb salad

50 gram baby asian greens

1/2 cup fresh coriander leaves, loosely packed

1/3 cup vietnamese mint leaves, loosely packed

1/3 cup fresh mint leaves, loosely packed

1/3 cup fresh dill sprigs, loosely packed

Asian dressing

1/4 cup (60ml) lime juice

2 tablespoon fish sauce

2 teaspoon peanut oil

2 teaspoon palm sugar, grated

1 fresh small red thai chilli, chopped finely

1 clove garlic, chopped finely

Method

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 salad. Combine ingredients in medium bowl.

3.Asian dressing. Combine ingredients in screw-top jar, shake well.

4.Toss herb salad with half the dressing. Serve fish topped with salad, drizzle with remaining dressing.

We used blue-eye trevalla cutlets in this recipe, but you can use any white fish cutlets. Vietnamese mint is not a 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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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