Spice-poached fish and cous cous salad

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About this Recipe

Cooking Time

10

Prep Time

5

Cuisine

  • Australian
  • Middle Eastern

Serves

2

cooking style

Stove Top

PROTEIN / DIET

Fish

This recipe for Spice-poached fish and cous cous salad is a fantastic fusion of Australia meets the Middle East. By adding the fresh, zesty flavours of our native Australian spice, Lemon Myrtle and the sweet, floral aroma of Middle Eastern Saffron, the rockling is permeated through the gentle poaching process with these very different but complimentary spices. The fresh slices of lemon in the broth enhance and compliment the flavour of Lemon Myrtle and the Saffron Threads add not only a deep perfume and flavour but a wonderful golden hue to the fish.

Both Saffron and Lemon Myrtle also have great medical properties. Saffron is high in vitamins, minerals and antioxidants to help the body destress and Lemon Myrtle is also a great source of antioxidants and loaded with anti-viral essential oils. Click on the spices names to learn more about their great health benefits.

Lynton and Liz pair this delicately spice-infused fish with a colourful cous cous salad making this a treat for the eyes as well as the tastebuds; and with all the added health benefits, your body will be happy too!

Ingredients

  • 2 fillets rockling or another firm white fish
  • 1 tsp The Spice People’s Whole Saffron Threads
  • 1-2 tsp The Spice People’s Lemon Myrtle Leaves (to taste)
  • 1 lemon, sliced
  • 1 tsp salt
  • 1 cup cous cous
  • 1 1/4 cups hot water
  • 1 cup cherry tomatoes
  • 1/2 red onion, finely chopped
  • handful of fresh mint, chopped
  • 1 tbsp pistachios
  • 4 fillets rockling or another firm white fish
  • 2 tsp The Spice People’s Whole Saffron Threads
  • 2-4 tsp The Spice People’s Lemon Myrtle Leaves (to taste)
  • 2 lemons, sliced
  • 2 tsp salt
  • 2 cups couscous
  • 2 1/2 cups hot water
  • 2 cups cherry tomatoes
  • 1 red onion, finely chopped
  • handful of fresh mint, chopped
  • 2 tbsp pistachios

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Method

  1. Place the fillets of whiting into a large saucepan big enough to hold them. Almost cover them in cold water before adding the saffron, lemon myrtle, and lemon rounds, along with a healthy pinch of salt. Bring to a gentle simmer and cook until almost done. Turn the heat off and allow to cool slightly in the stock before moving.
  2. Meanwhile place the cous cous into a bowl along with a pinch of salt before pouring over the hot water and covering with a tea towel. Allow to sit for 5-10 minutes before fluffing with a fork.
  3. Once the cous cous is done mix through the chopped onion, roughly cut tomatoes and tear some mint through. Check and adjust seasoning if needed.

    Serve the fish on the cous cous topped with the pistachios.

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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