Paperbark smoked barramundi

Serves: 1



450g baby barramundi
1/5 of a Paperbark Roll
a generous pinch Lemon Myrtle
a generous pinch of Alpine Pepper
spray oil
10g Wild Lime Confit


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 doneness by feel (cooked fish loses the firmness of raw fish) or pass a


Cut the twine, cut off the folded ends of the paperbark: open up the paperbark along its length and fold the bark in on itself and under the fish to stop too much burnt bark from falling onto the plate. Garnish it with wild lime confit.

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Dining Downunder Cookbook
This Australian recipe of Paperbark smoked barramundi is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Australia Day on Sydney Harbour

Recipe By: Benjamin Christie

Benjamin ChristieYou may wish to make it clear to your guests that while the paperbark is harmless if a little is consumed, it is indigestible (sort of like the box your breakfast cereal comes in or the shell around an oyster). Barramundi is considered by many to be the best catching and eating fish around and many arguments can debate the complexities of estuarine specimen as against farm reared. The easiest thing is to just try both and make up your own mind.

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