4 pieces barramundi
Large piece of paperbark soaked in water
15 large lemon myrtle leaves
8 beach mustard flowers
1tbsp White wine vinegar
3tbsp neutral oil
1tspp Dijon vinegar
Half tsp honey
Over a coal bbq, oil the barramundi skin and place skin side down, cook until the skin is brown and crisp.
Place the lemon myrtle leaves on the flesh of the barra, and flip over so that the skin is facing up (this will protect the flesh from burning as well as infusing the lemon myrtle oils into the fish).
Squeeze out any excess moisture from the paperbark and throw directly onto the coals.
Close the bbq lid, or place a bowl over the fish and allow to smoke /steam for approx. 4 minutes, or until cooked through.
Whisk together the vinegar, Dijon and honey, slowly add the oil and a pinch of salt until combined, taste and adjust. Crush up 5 lemon myrtle leaves and add them to the mix and leave sit for 10 mins, strain out the leaves.
Mix together the karkalla, saltbush, macadamia and beach mustard leaves, dress with the vinaigrette.