SALT WATER BARRAMUNDI
IN PAPERBARK
WITH LEMON MYRTLE BUTTER SAUCE& NATIVE AUSTRALIAN GREENS
INGREDIENTS FOR BARRAMUNDI
4 filleted pieces salt water barramundi
Paperbark (moistened with water/refer video)
Native lemon grass
Native kakala/pig face
Lemon myrtle leaves
4 teaspoon ginger, chopped
4 teaspoon onion, diced
Tasmanian pepper berry (ground)
INGREDIENTS LEMON MYTLE BUTTER
5 heaped tablespoons unsalted butter
3 lemon myrtle leaves, torn
METHOD
PREHEAT oven to 200°C
MOISTEN paperbarks with clean and moistened cheesecloth/cloth
LAYOUT 4 large strip of the paperbark on your bench.
PLACE 1 teaspoon of onion and ginger in the centre of each of the paperbark strips, then place barramundi on top.
ADD a few pieces of kakala/pigface and sprinkle with Tasmanian pepper berry (to taste) on top.
WRAP barramundi up with paperbark like a parcel and place in the oven for 20 minutes.
WHILST barramundi is cooking start preparing lemon myrtle butter.
PLACE butter into a saucepan over medium heat, add lemon myrtle leaves and allow to simmer for 10 minutes.
REMOVE barramundi parcels out of oven, unwrap and serve with steamed rice and drizzle with lemon myrtle butter to finish off.