In a shallow, poaching pan combine water, wine and vinegar and bring to a boil.
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.
Remove the fish and place on paper toweling to absorb the excess moisture.
Dust with the Lemon Myrtle Sprinkle.
*Lemon Myrtle Sprinkle can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=9
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