Barramundi wrapped in banana leaf with Bush Tucker Salad

Barramundi wrapped in banana leaf with Bush Tucker Salad

By 21 June, 2011

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

Ingredients

Instructions

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).


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