Paperbark Smoked Barramundi

1. 1

   Use the side of the piece of paperbark with a minimum of loose fibre or stringy bark and spray it with oil.

2. 2

   Place the baby barramundi on the paperbark.

3. 3

   Season with Lemon Myrtle and Alpine Pepper.

4. 4

   Wrap the paperbark around the barramundi folding the length first and then the ends.

5. 5

   Tie the ends with twine to ensure the flavours don't escape during heating.

6. 6

   Place on to a BBQ hotplate on medium to high heat for approx 25 minutes; turn after 12 minutes.

7. 7

   Test the done-1ness by feel (cooked fish loses the firmness of raw fish).

* Per serving · 4 servings · Values may vary.

No additional tips available.