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A simple poached sea perch fillet recipe made very special with the addition of lemon myrtle and wild limes flavours.
You could also make sushi with this, adding a piece of the fish to the formed rice and cutting. each lime into a fan for on top)
Cooking this way can be made even easier for big batches of fish (or scallops, prawns, yabbies etc) if you have a strainer or tray with drainer holes in the bottom to fit into the poaching pan. The idea is to keep the poaching liquid hot and not to cool it off too much each time the cold seafood goes in. Cook one batch, drain and spice it up and then add the next batch to the constantly simmering liquid.