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.
Simply serve the finished fish as is with the small limes scattered over it or alternatively, use the Lemon Myrtle to flavour a mayonnaise or some reduced white balsamic vinegar or serve with rice and /or wild rice, couscous, bulgar, barley or other grains and then fork through some rice wine vinegar or mirin and palm sugar once it’s done.
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.