Boil water in the kettle. Place the bulgur in a heat proof bowl and pour around 600 ml hot water over it. Cover it and let to stand for around forty five minutes so that the grain goes tender and absorbs most of the water.
Put the fish fillets in a frying pan. Add the lemon juice, parsley sprigs and pepperrcorns. Add water enough to cover all this and bring to boil. Reduce the heat now and let the ingredients simmer. Remove when the fish starts to flake easily.
Remove the fish and let it cool down. Now break it into large flakes.
Squeeze the bulgur to get rid of any excess water. Put the grain into a large salad bowl followed by cucumber, spring onions, tomatoes and chopped herbs. Mix in the fish to this combination gently.
Make the dressing by whisking together all the ingredients in a small bowl. Pour this over the salad and mix gently without breaking the fish.
Cover the salad with a cling film and refrigerate it for 1-2 hours so that the flavors blend together well. Garnish with mint sprigs before serving.