Poached fish cutlets with herb salad

poached fish cutlets with herb salad


Herb salad
Asian dressing


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.