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Ingredients
1 whole estuary perch (cleaned, head and fins removed)
1 bottle of ginger beer
1 punnet of cherry tomatoes, cut in half
½ bunch continental parsley, torn into pieces
2 soft boiled eggs
2 tbsp balsamic vinegar
Salt and pepper
50g cubed butter
1 cup of cooked basmati rice
Method
Mix together the tomatoes, parsley, balsamic vinegar and eggs (do not break the egg yolks until just before you serve as this is your dressing.
Pour the ginger beer into a fry pan, place the fish in place on a lid and bring to a boil, then simmer for 5 minutes.
Remove the fish from the pan and set aside, then bring the ginger beer to a boil and add the cooked rice, stir through the cubed butter and serve with the fish and grebiche.
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