Lyndey Milan's fish poached in Thai-flavoured broth

METHOD

1. 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.
2. 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.
3. Ladle into 4 hot bowls over rice noodles, if desired. Sprinkle with coriander leaves and serve immediately.