By Peter Gordon
Poaching fish in oil keeps it moist and juicy and preserves it for up to four days. Make this a few days ahead, but make the salad on the day. Tuna, hapuku and snapper also work well. Use any leftover oil for tossing through fishy pasta or for grilling fish on the barbecue.
Pat fish dry on paper towels. Place oil in a pan just large enough to hold the fish, but with enough room so that the pieces don’t touch each other. Place on the stove and warm oil until tepid. Add basil leaves and try to make them settle on the bottom of the pan. Sit fish on top and turn the heat up. You may need to add a little more oil so that it covers the fish. Bring to a very gentle simme