Poached fish with lemon grass and ginger

[Serves 4]

4 x 150g sustainable firm white fish fillets

For the poaching liquid

2 cups water
3 lemon grass stalks, bruised
1 garlic clove, chopped
a 5cm piece fresh ginger,peeled and sliced
3 lime leaves
1 tbsp fish sauce
2 tbsp soy sauce
2 tsp sugar

To serve

4 heads bok choy, steamed
400g egg noodles, cooked
red chilli, chopped
Fresh coriander

1 Add all the poaching liquid ingredients to a pot. Stir well and bring to a simmer.
2 Add the fish fillets and poach for 5–7 minutes or until cooked through. Remove with a slotted spoon and set aside. Strain liquid and keep warm.
3 Place noodles and bok choy in a serving bowl, top with fish and ladle over strained cooking liquid. Garnish with fresh coriander and red chilli.