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If you can't get green cordyline leaves or turmeric leaves, use a section of banana leaf which you've softened over a gas flame.

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750g barramundi fillet, cut into 4 pieces
8 cordyline or turmeric leaves
8 wild pepper leaves
2 limes, â…” of rind peeled and cut into 12 slices
4 kaffir lime leaves
Flaky salt

Cook's notes

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.


For each parcel, overlap two cordyline or turmeric leaves so that they create a cross shape, and overlap two wild pepper leaves in the centre.

Place two lime slices on the wild pepper leaves, then place the fish fillet on top. Sprinkle the fillet with salt then top with 1 kaffir lime leaf then 1 slice of lime.

Wrap 1 of the cordyline or turmeric leaves around the fillet, then the other so that it is entirely enclosed (you can secure the folds with a sharp toothpick if you want). Repeat until you have 4 parcels.

Cook the parcels on a flat barbecue grill plate or pan for 6-10 minutes. Turn the parcels after 4 minutes and check for doneness after 6 minutes – the flesh is cooked when completely white and able to be flaked easily.

Photography by Alison George.