Hayden Quinns Paperbark Smoked Barramundi Recipe

Cooking with indigenous students at Karen Sheldon Training in Darwin, Hayden Quinn learned the traditional way to cook barramundi - by smoking it in native paperbark.

The ingredient of Hayden Quinns Paperbark Smoked Barramundi Recipe

• 1 whole barramundi cleaned gutted scales left on
• 4 large sheets paperbark narja soaked in water
• 2 medium ripe mangoes diced
• 15 kakadu plums de seeded and finely sliced
• 1 red onion finely diced
• 1 red chilli de seeded and finely sliced
• 8 cherry tomatoes diced
• 1 2 cup curly parsley roughly chopped
• 1 2 cup flat leaf parsley roughly chopped
• 1 2 cup thai basil roughly chopped
• 1 orange juiced
• 1 lemon juiced
• drizzle of cobram estate extra virgin olive oil

The Instruction of hayden quinns paperbark smoked barramundi recipe

• dig a hole about 1 metre wide and place in dry hardwood burn for 3 4 hours until you have a good amount of hot coals break up the wood with the edge of a shovel as it burns
• shake excess water off the paperbark and place lengthways across bench slightly overlapping place the barramundi on top and scatter the rivergum leaves over the barramundi
• wrap the barramundi in the paperbark so all sides are covered secure by tying kitchen string around the fish
• using a shovel lift the barramundi and nestle into the hot coals scooping up remaining coals to cover allow to cook for about 35 minutes

Nutritions of Hayden Quinns Paperbark Smoked Barramundi Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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