Recipe

Poached fish fillets with herb and pea salad

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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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

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.

Notes

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.

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