Ingredients

4×200-250g sea perch fillets (or other white fleshed fish)

300ml water

300mls white wine vinegar

300ml white wine

¼ teaspoon Australian groundwater salt

3-4 teaspoons Wild Lime Confit*

½ teaspoon Lemon Myrtle*

(* Can be found at: /www.dining-downunder.com/shop/ )

Preparation

  1. In a shallow, poaching pan combine water, wine and vinegar and bring to a boil.
  2. Add the fish to the boiling stock; it will take about 6-7 minutes to cook so after 2 minutes from adding the fish, turn down the heat to a gentle boil.
  3. Remove the fish and place on paper toweling to absorb the excess moisture.
  4. Dust with the Lemon Myrtle.