Name: Poached fish fillets with herb and pea salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Herb and pea salad; 100 gram snow peas, sliced finely; 150 gram sugar snap peas; 50 gram baby asian greens; 1/2 cup loosely packed fresh coriander leaves; 1/2 cup vietnamese mint leaves; 1/2 cup mint leaves; 1/2 cup dill sprigs; Asian dressing; 1/4 (60ml) lime juice; 2 tablespoon fish sauce; 2 tablespoon peanut oil; 2 teaspoon grated palm sugar; 1 fresh small red thai chilli,chopped finely; 1 clove garlic, chopped finely; Poached fish fillets; 4 x 200g white fish fillets, skin removed; 10 centimetre stick fresh lemon grass (20g), halved lengthways; 1 lime, sliced thickly

Ingredients

Herb and pea salad

100 gram snow peas, sliced finely

150 gram sugar snap peas

50 gram baby asian greens

1/2 cup loosely packed fresh coriander leaves

1/2 cup vietnamese mint leaves

1/2 cup mint leaves

1/2 cup dill sprigs

Asian dressing

1/4 (60ml) lime juice

2 tablespoon fish sauce

2 tablespoon peanut oil

2 teaspoon grated palm sugar

1 fresh small red thai chilli,chopped finely

1 clove garlic, chopped finely

Poached fish fillets

4 x 200g white fish fillets, skin removed

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

1 lime, sliced thickly

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 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

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.

Instagram Facebook