Barramundi wrapped in banana leaf with Bush Tucker Salad
This tantalising recipe is courtesy of talented chef Le Ping Wong, The White Olive, Murwillumbah.
Inroduction
About this Recipe
By: Sheridan Rogers
This tantalising recipe is courtesy of talented chef Le Ping Wong, The White Olive, Murwillumbah.
Ingredients
- barramundi fillet 150g (or other white-fleshed fish)
- babana leaf washed and dried, plate-size
- preserved lemon 1/4
- buddha’s hand (citrus fruit) 1 small, finely grated zest
- green pawpaw 1 small, peeled and julienned
- lemon aspens a few, halved
- cherry tomatoes 1/2 punnet, halved
- yacon 1/2, sliced into thin rounds
- orange 1, sliced (optional)
- olive oil
- flat leaf parlsey roughly chopped
- salt and pepper to taste
Per person Preheat the hot plate of a BBQ. Cut the banana leaf into a square or rectangle large enough to enclose the fish. Scatter top with some finely sliced preserved lemon skin (discard the pith and membrane). Season with freshly ground pepper and a little salt. Wrap up into a parcel and secure with toothpicks. Place the fish on the BBQ (or in a frying pan) for approximately 8 – 10 minutes. Top with some of the salad before serving. For the Bush Tucker Salad: toss all the ingredients together in a bowl, season to taste and drizzle with olive oil (this will serve 4 people).