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    Poached Fish Salad with Shallots and Herbs

    clock-icon30 minutes
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    Pixicook editorial team

    A light and refreshing salad featuring tender poached fish, aromatic lemongrass, and vibrant herbs.

    Ingredients for Poached Fish Salad with Shallots and Herbs

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Water

    cups

    Substitute chevron-down

    Lemongrass, trimmed and smashed

    stalks

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Fish Fillets, rinsed

    0 lb

    Substitute chevron-down

    Shallots, thinly sliced, soaked in cold water for 10 minutes and drained

    cups

    Substitute chevron-down

    Lime Juice, fresh

    tablespoons

    Substitute chevron-down

    Shallot Oil

    teaspoons

    Substitute chevron-down

    Fried Shallots

    tablespoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Green Cayenne Chile, minced

    teaspoons

    Substitute chevron-down

    Coriander, chopped

    cups

    Substitute chevron-down

    Mint, chopped

    cups

    Substitute chevron-down

    Vietnamese Coriander, chopped

    cups

    Substitute chevron-down

    How to Make Poached Fish Salad with Shallots and Herbs

    1. Prepare Poaching Liquid

    Bring the water, lemongrass, and 1 teaspoon of salt to a boil in a small pot.

    2. Poach Fish

    Add the rinsed fish fillets to the boiling water. Once the water comes back to a boil, cover the pot, lower the heat, and let the fish poach gently for about 5 minutes, or until the fish turns opaque and is cooked through.

    3. Cool and Shred Fish

    Remove the cooked fish from the pot and set it aside on a plate to cool. Once cooled, shred the fish into bite-sized pieces and place them in a shallow bowl.

    4. Combine Salad Ingredients

    In the bowl with the shredded fish, add the drained shallots, lime juice, shallot oil, fried shallots, salt, and minced green cayenne chile. Mix thoroughly.

    5. Add Herbs and Serve

    Top the salad with the chopped coriander, mint, or Vietnamese coriander. Toss briefly to distribute the herbs evenly. Serve immediately.

    Pitfalls and tips

    Selecting the Fish

    Opt for the freshest fish available. Look for a firm texture, bright eyes, and a clean smell. If you can, buy from a reputable fishmonger and ask for sustainably caught options.

    Poaching Technique

    Maintain a gentle simmer and never let the liquid boil, as boiling can cause the fish to become tough. Poach the fish until it is just opaque and flakes easily with a fork—timing will depend on the thickness of the fillets.

    Poaching Liquid (Court Bouillon)

    Create a flavorful poaching liquid by simmering the lemongrass with slices of ginger, garlic, and maybe a few slices of lime or lemon. This aromatic bath will infuse the fish with subtle, yet complex flavors.

    Prepping Lemongrass

    To maximize the lemongrass flavor, peel away the tough outer layers, bruise the inner stalk with the back of a knife, and slice it thinly. This helps release the aromatic oils.

    Dressing

    Balance is key for the dressing. The fish sauce provides umami and saltiness, lime juice adds acidity, and sugar can cut through with a hint of sweetness. If using bird's eye chilies, remember they pack heat; start with less and adjust to taste.


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