Poached fish fillets with herb and pea salad

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


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


Poached fish fillets with herb and pea salad
  • 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.

More From Women's Weekly Food