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http://www.lifestylefood.com.au/recipes/12934/paperbark-smoked-barramundi

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Paperbark Smoked Barramundi

Ingredients

  • 450g baby barramundi

  • 1/5 of a paperbark roll (*please see notes)

  • a generous pinch lemon myrtle (*please see notes)

  • a generous pinch of alpine pepper (*please see notes)

  • spray oil

  • 10g wild lime confit (*please see notes)

Method

  • 1.

    Use the side of the piece of paperbark with a minimum of loose fibre or stringy bark and spray it with oil.

  • 2.

    Place the baby barramundi on the Paperbark.

  • 3.

    Season with Lemon Myrtle and Alpine Pepper.

  • 4.

    Wrap the Paperbark around the barramundi folding the length first and then the ends.

  • 5.

    Tie the ends with twine to ensure the flavours don’t escape during heating.

  • 6.

    Place on to a BBQ hotplate on medium to high heat for approx 25 minutes; turn after 12 minutes.

  • 7.

    Test the done-ness by feel (cooked fish loses the firmness of raw fish)

Notes

*Paperbark Roll can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=5&products_id=21

*Lemon Myrtle Sprinkle can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=33

*Alpine Pepper can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4

*Rainforest Lime Confit can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=17

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