Red Back Ginger Scented Barramundi

Ingredients

Serves 4 as a main course

• 1kg side of Barramundi, skin on
• 4 Tbsp dried Red Back Ginger leaves
• 1 tbsp dried Red Back ginger root
• ¼C chopped coriander (including roots)
• 1/4C chopped mint
• 4 sprigs native thyme
• 2 tsp fish sauce
• 2 tsp soy sauce
• Juice of 1 lime
• 1tbsp Palm sugar
• 3 garlic cloves finely slices
• Salt and Pepper
• Olive oil

Instructions

1. Preheat oven 180C. Take baking tray and lay out foil wrap. On top of foil wrap place a rectangle of parchment paper. Grease.
2. Place barramundi fillet on top this.
3. Combine all ingredients in a bowl and top the fish with this mixture.
4. Wrap parchment and foil up over barramundi fillet and join edges at top. Fold over three times to create a package and allow steaming to happen – otherwise known as ‘en papillote’.
5. Place fish in oven and bake 30-40mins in the oven until just cooked through.
6. Remove from oven and unwrap. The steam will escape with delicious gingery aromas.
7. Serve fish fillet whole on a platter with fresh radish salad and buttered green beans.