This fish is cooked in the wire grills used to secure sausages and meat when cooking over an open flame on camping trips.
- 1 whole fish (Murray Darling carp or firm flesh fish)
- 3 tomatoes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the fish lengthways along its belly so that it can be spread flat but still in one piece. Rub with salt and put in fridge until ready to cook.
Before cooking, half the tomatoes and rub the fish all over with the tomato, squeezing the juice onto the flesh.
Place fish in wire rack and cook by standing the rack upright next to an open fire. It will take about 20 minutes on each side. Finish by placing over the coals for a few minutes on each side.