Poached Sole with Nam Jim and Herb Salad


  • 8 sole fillets (1kg)
  • 1 liter (4 cups) water
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice

Nam Jim

  • 2 cloves garlic, quartered
  • 3 long green chillies, seeded, chopped coarsely
  • 2 coriander roots
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • 3 shallots (75g), chopped coarsely
  • 1/3 cup (75ml) lime juice
  • 1 tablespoon peanut oil

Mixed Herb Salad

  • 1.5 cups loosely packed fresh mint leaves
  • 1 cup loosely packed fresh coriander leaves
  • 1 cup loosely packed fresh basil leaves, torn
  • 1 medium red onion 170g, sliced ​​thinly
  • 2 Lebanese cucumbers (260g), seeded, sliced ​​thinly


Step 1 – Make Nam Jim.

Step 2 – Halve each fillet length ways. Combine the water, sauce and juice in large frying pan. Bring to a boil. Add fish, reduce heat, simmer uncovered, about 5 minutes or until cooked as desired. Remove fish from pan with slotted spoon cover to keep warm.

Step 3 – Meanwhile, make mixed herb salad.

Step 4 – Serve fish on salad: top with remaining Nam Jim.

Blend or process Nam Jim ingredients until smooth. Combine mixed herb salad ingredients in medium bowl with a third of the Nam Jim.

Serves 4 per serving
1.9g saturated fat, 1458kJ (348cal), 56.7g protein

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