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Hayden Quinn's paperbark-smoked barramundi recipe
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Prep Time:
250 minutes
Cook Time:
35 minutes
Total Time:
285 minutes
Chef Hayden Quinn masters traditional barramundi cooking with indigenous students in Darwin, by smoking it in native paperbark.
Ingredients:
  • 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
  • 125.00 ml curly parsley, roughly chopped
  • 125.00 ml flat leaf parsley, roughly chopped
  • 125.00 ml Thai Basil, roughly chopped
  • 1 orange, juiced
  • 1 lemon, juiced
  • Drizzle of Extra Virgin Olive Oil
Instructions:
  • Create a large fire with dry hardwood in a 1-meter-wide pit. Let it burn for 3-4 hours until you have a bed of hot coals, breaking up the wood with a shovel as it burns.
  • Pat dry the paperbark, lay it lengthwise on a surface, slightly overlapping. Add Barramundi on top and sprinkle rivergum leaves over the fish.
  • Cover the barramundi completely with the paperbark and tie kitchen string around it to secure.
  • Carefully place the barramundi in the hot coals using a shovel. Ensure it is completely covered with coals. Cook for approximately 35 minutes.

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