Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Lyndey Milan's fish poached in Thai-flavoured broth Food Lyndey Milan's fish poached in Thai-flavoured broth Preparation time 10 minutes Cooking time 10 minutes Serves 4 INGREDIENTS 1 tbsp grapeseed oil 2 Thai eshalots, sliced 6 button mushrooms, sliced 2 stalks lemongrass 2 cloves garlic, peeled 4cm piece ginger, peeled and sliced 1 bunch coriander, leaves and roots washed 1 litre good quality fish stock 3 kaffir lime leaves, bruised 1 long green chilli, finely sliced 200g snowpeas, green beans or Asian greens 125g baby corn 700g small white fish fillets, e.g. pearl perch 1 tbsp Squid Fish Sauce, or to taste Juice of 1 lime Extra lime cheeks, to serve, optional Rice noodles to serve METHOD Put oil in a large saucepan or deep frying pan with sides and soften eshallots over low heat. Add mushrooms and cook for another minute. Finely chop together white part of the lemon grass, garlic, ginger and coriander roots and add to the pan and continue to cook gently. Add fish stock, kaffir lime leaves and chilli and bring to a simmer. Add snowpeas and baby corn and when almost done, add fish. Cook until almost done. Remove from heat and season with fish sauce and lime juice. Ladle into 4 hot bowls over rice noodles, if desired. Sprinkle with coriander leaves and serve immediately. Food Preparation Time 10 minutes Cooking Time 10 minutes Serves 4 Shop Dessert Wine Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline