Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the poaching liquid by adding 4 cups of water or vegetable broth to a wide pot.

2. 2

   Bruise 2 lemongrass stalks by smashing them with the back of a knife and add them to the pot along with 2 bay leaves, 4 minced garlic cloves, and a 2 cm piece of grated fresh ginger.

3. 3

   Bring the liquid to a gentle simmer over medium heat and season it with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

4. 4

   Add 1 small deseeded and sliced green chili to infuse a subtle warmth if desired, then carefully add 600 grams of white fish fillets into the simmering liquid, ensuring the fish is mostly submerged.

5. 5

   Reduce the heat to low, cover the pot, and gently poach the fish for 8-10 minutes, or until it is opaque and flakes easily with a fork; do not let the liquid boil vigorously.

6. 6

   While the fish is poaching, prepare a simple sauce by combining 2 tablespoons of olive oil, the juice from half of 1 lemon, and 0.25 cup of chopped fresh cilantro in a small bowl, then whisk until well combined.

7. 7

   Gently remove the poached fish fillets from the pot with a slotted spoon or spatula, allowing any excess liquid to drain, and place them on individual serving plates.

8. 8

   Drizzle the prepared lemon-cilantro olive oil sauce over each of the warm poached fish fillets, garnishing the dish with thin slices from the remaining half of 1 lemon and a sprinkle of additional fresh cilantro, serving immediately.