Paperbark Smoked Barramundi
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 9:15pm

Ingredients




450 grams baby barramundi
1/5 of a Paperbark Roll*
a generous pinch Lemon Myrtle*
1 pinch a generous of Alpine Pepper*
spray oil
10 grams Wild Lime Confit*
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

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).