Lemon grass-poached tilapia with julienned vegetables

For a true fusion version of this lemon grass- and ginger-infused dish, serve with Japanese buckwheat soba noodles. Poaching lean tilapia fillets produces tender, juicy fish that has less risk of overcooking thanks to this more forgiving cooking technique. The reason: This moist-heat method at least partially submerges the fish in the cooking liquid, continually infusing the fish with moisture and flavor as it simmers. Unlike dry-heat methods like roasting or grilling, a couple extra minutes of cooking won’t ruin your dinner when you poach. But be warned, you can’t go much too long or the fish will eventually become mushy.