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Vic11

Paperbark Smoked Barramundi


Serves 1

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)
No Rating

Notes & Tips

*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

Recipe Rating

4

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