This tantalising recipe is courtesy of talented chef Le Ping Wong, The White Olive, Murwillumbah.
- 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
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).