Try this recipe for Steve Sunk's Paperbark Barra, perfect with Tanami Bush Chutney.


  • 1 Whole Barra 2.5kg

  • 1 Roll Paperbark

  • Salt & Pepper

  • Bush Spice Mix

  • Oil


  • 1.

    Scale and wash Barramundi and lightly brush with oil.

  • 2.

    Season with salt and pepper and Bush Spice.

  • 3.

    Wash Paperbark and lay it flat, place the Barra on top and fold up paper bark and place back in oven at 190C.

  • 4.

    It takes 1 hour for the fish to cook as paperbark protects the fish from direct heat. Check fish with a skewer.

  • 5.

    Serve up with Tanami Bush Chutney.

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