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!
Spices used in this recipe
Lemon Myrtle is a very popular citrus-fragranced spice that is native to the wetter coastal areas in the northern New South Wales and southern Queensland. It is distinguished by its fresh fragrance of creamy lemon and lime and has a very versatile lemony and tangy flavour. It complements many dishes like fish, chips, chicken, roast vegetables and ice cream or sorbet.$4.99
Saffron Threads (Whole)
Saffron is the world’s most expensive spice by weight. The saffron threads are the whole stigmas from the purple-flowered crocus. Its golden color can be imitated by cheaper spices such as safflower and turmeric. Saffron’s rich and delicate flavor is unable to be imitated. Saffron is widely used to color and flavor dishes in a variety of cuisines, including saffron rice, biryani, paella, risottos, and bouillabaisse.$7.50
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.
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.
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.