Ingredients:
2 medium leeks, sliced
3 cups chicken stock
3 star anise
1/2 cup lemon grass, chopped
2 chilies, seeded, chopped
3 dried lime leaves, chopped
4 medium fish fillets
olive oil

Directions:
Combine leeks, stock and star anise in medium pan, bring to boil; then simmer, uncovered until leeks are just tender.
Drain over heatproof medium bowl; reserve stock. Meanwhile, combine lemon grass, chili and lime leaves in small bowl. Place fish on oven tray, press lemon grass mixture on fish; coat with olive oil.
Bake uncovered in 220°C (Gas 7) oven about 15 minutes or until fish is cooked as desired.
Serve fish on poached leek; drizzle with a little reheated reserved stock.