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

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Ingredients

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