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Soused Sea Perch Fillets


  • 4 x 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 wild lime confit (*please see notes)

  • ½ teaspoon lemon myrtle (*please see notes)


  • 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 Sprinkle.


*Wild Lime Confit can be purchased at:

*Lemon Myrtle Sprinkle can be purchased at:

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