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.

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Robyne Low
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Tucker Bush Native Herbs are dried and ready to use in your cooking. Enjoy these local flavours with cooked meats, baked treats and steeped in hot water for an aromatic tea.

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