Poached flathead with nam jim and herb salad

8 flathead fillets (1kg)
1 litre (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 grated palm sugar
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
1 Make nam jim.
2 Halve each fillet lengthways. Combine the water, sauce and juice in a 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.
3 Meanwhile, make mixed herb salad
4 Serve fish on salad: top with remaining nam jim.
NAM JIM
Blend or process ingredients until smooth
MIXED HERB SALAD
Combine ingredients in medium bowl with a third of the nam him
Serving 4 (1.9g saturated fat); 1458kJ (348 cc); 56.7g protein