Ingredients
Method
1.Place stock and water in a medium saucepan, bring to the boil over medium heat. Reduce heat to a simmer and add fish fillets. Cook for 8 minutes or until almost cooked through. Using a slotted spoon, transfer fish to a plate. Cool 5 minutes.
2.Meanwhile, return poaching liquid to the boil, then add asparagus and beans. Cook for 30 seconds or until asparagus is just tender. Drain, refresh in iced water, then drain again.
3.To make japanese dressing, combine ingredients in a small screw-top jar and shake well.
4.Place sesame seeds in a small frying pan over medium heat, stir continuously for 2 minutes or until golden. Remove from heat immediately.
5.Place cucumber and radish in a large bowl and add spinach, mizuna and vegetables. Flake fish, add to salad, drizzle with japanese dressing. Divide salad among 20 x 1-cup boxes or containers. Sprinkle with sesame seeds to serve, if you like.
Substitute watercress and tatsoi leaves for baby spinach and mizuna, if preferred.
Note
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