Asian + Poach recipes (2)

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Poached fish in Oriental broth

Recipe by: Brenda Houghton

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A spiced broth makes a sophisticated main-course soup of lightly cooked fish fillets and crisp vegetables.

Vietnamese-style pigeon parcels

Recipe by: Norma MacMillan

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In authentic Vietnamese parcels, the mixture would be wrapped in rice paper and then deep-fried. This recipe saves on the fat by poaching the pigeon mixture in a flavourful broth, and then wrapping the parcels in lettuce leaves – Little Gem or round lettuce – with fresh herbs. The result is very attractive and fun to eat.