Ingredients Jump to Instructions ↓

  1. 2 whole barramundi or other fish, such as trout (each about 2 pounds), cleaned, scaled, and fins removed, with heads and tails intact, or 4 fish fillets, such as salmon (each 6 to 8 ounces) Coarse salt (kosher or sea, optional)

  2. 1 cup mixed fresh herbs, such as lemon myrtle, lemon verbena, basil, dill, or tarragon EQUIPMENT:

  3. 4 sheets of paperbark (each about 16 by 16 inches), or 12 sheets of cedar grilling papers soaked in cool water for 10 minutes, then drained; Butchers string

Instructions Jump to Ingredients ↑

  1. If you are using fish fillets, cut a deep pocket in one side of each fillet. If you are using salt (the Aborigines dont), generously season the whole fish or fillets inside and out. Stuff the whole fish cavities or the pockets in the fillets with the herbs and place a few around the outside. Wrap each fish or fillet in paperbark or grilling papers, tying it into a neat bundle with string. The fish can be stuffed and wrapped several hours ahead and refrigerated, covered.


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