Name: Poached flathead with herb salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 litre (12 cups) water; 4 clove garlic, crushed; 20 centimetre piece fresh ginger (100g), sliced; 8 (880g) flathead fillets; 2 limes, cut into wedges; 1 cup fresh mint leaves, loosely packed; 1 cup fresh coriander leaves, loosely packed; 1 cup fresh basil leaves, torn loosely packed; 2 small_piece (200g) red onions, sliced thinly; 4 (520g) lebanese cucumbers, seeded, sliced thinly; 1/3 cup (80ml) lime juice; 4 centimetre piece (20g) fresh ginger, grated

Ingredients

3 litre (12 cups) water

4 clove garlic, crushed

20 centimetre piece fresh ginger (100g), sliced

8 (880g) flathead fillets

2 limes, cut into wedges

1 cup fresh mint leaves, loosely packed

1 cup fresh coriander leaves, loosely packed

1 cup fresh basil leaves, torn loosely packed

2 small_piece (200g) red onions, sliced thinly

4 (520g) lebanese cucumbers, seeded, sliced thinly

1/3 cup (80ml) lime juice

4 centimetre piece (20g) fresh ginger, grated

Method

1.Place the water, garlic and ginger in medium frying pan, bring to a boil. Add fish, reduce heat, simmer, uncovered, about 5 minutes or until fish is cooked as desired. Remove fish with slotted spoon, discard liquid.

2.Make herb salad. Place ingredients in medium bowl, toss gently to combine.

3.Serve fish with salad and lime wedges.

We used flathead for this recipe, but you can use any firm white-fleshed fish fillets.
Note

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Ingredients

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