Chardonnay and Ginger Steamed Mulloway, Lemon Myrtle Coconut Dressing

Directions:

Sauté chopped ginger and lemongrass in Macadamia oil, add Cleanseas Suzuki Mulloway fillets and sear for 1 minute on each side. Add Tasfresh or Carlei Chardonnay and stock, cover and simmer on medium heat until cooked.

Whisk together Lemon Myrtle Infused oil, coconut milk, cilantro and lime juice to taste, set aside.

Serve Mulloway over steamed rice and spoon over the dressing.