Try this recipe for Steve Sunk's Paperbark Barra, perfect with Tanami Bush Chutney.
Scale and wash Barramundi and lightly brush with oil.
Season with salt and pepper and Bush Spice.
Wash Paperbark and lay it flat, place the Barra on top and fold up paper bark and place back in oven at 190C.
It takes 1 hour for the fish to cook as paperbark protects the fish from direct heat. Check fish with a skewer.
Serve up with Tanami Bush Chutney.
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