…a tasty Aussie treat
| Prep Time | 20 min |
| Cook Time | 45 min |
| Servings |
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Ingredients
- 1 whole Barramundi scaled and gutted
- 1/2 teaspoon Mountain Bush Pepper crushed
- 4 tablespoons light Soya Sauce
- 6 Desert Limes sliced
- 1 large knob Ginger julienne
- 3 cloves Garlic crushed
- 1 red Chilli seeded and thinly sliced
- 3 Spring Onions thinly sliced
Ingredients
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Instructions
- Preheat oven at 250°C for 20 minutes, then turn down to 180°C.
- Rinse your barramundi and dry well.
- Make 3 even slashes on both sides and sprinkle with mountain bush pepper.
- Lay a sheet of baking paper on a tray and place the barramundi in the centre.
- Pour soya sauce over the fish and place the thin slices of desert lime, ginger, garlic, red chilli and spring onions over the flesh.
- Once the barramundi is dressed up, grab the corners of the baking paper and bring to the centre.
- Fold over to create a parcel, ensuring you leave a little hole to allow for the steaming process.
- Cook for 25 to 35 minutes. If your fish is larger, cook for 35 to 45 minutes or until the fish flesh turns white.
- Serve on a bed of rice or with a salad of your choice.
Recipe Notes
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