serves
4
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
"Back home, there aren't a lot of resources, so usually [to cook] the whole barramundi, eucalyptus is placed directly on the coal to make it smoke, the barramundi is stuffed with lemon, salt and pepper, wrapped in banana leaves to protect it from the coal, and placed directly on the coals and covered in the bush oven to cook."
Ingredients
- 6 large banana leaves, or enough to wrap the fish easily
- 1 whole barramundi, about 2 kg, cleaned
- Salt and black pepper
- 1-2 lemons, thinly sliced
- Eucalyptus leaves, for wrapping
- ¼ cup (60 ml) olive oil
For the damper
- 250 g self-raising flour
- ½ tsp salt
- 25 g butter, cubed, chilled
- 175 ml milk, plus extra for brushing
Instructions
- Preheat the oven to 190˚C (fan-forced).
- Place half the banana leaves on a working surface and top with the fish. Sprinkle the fish with salt and black pepper (including in the cavity) and rub it in well. Stuff the cavity of the fish with the sliced lemon, then place some eucalyptus leaves over the fish. Drizzle the fish with the olive oil, then place the remaining banana leaves over the fish and wrap securely, securing with twine if necessary.
- Bake the fish for 30 minutes, or until cooked through. You can also grill this directly on a heated grill or barbecue for 30 minutes (turning the fish halfway through the cooking time).
- While the fish cooks, make the damper. In a large bowl, combine the flour and salt. Rub the butter into the flour with your fingertips, until the mixture resembles fine crumbs. Use a butter knife to mix in the milk, mixing to a soft, but not sticky dough. Place the dough onto a baking tray and flatten gently to make a round around 15 cm wide. Use a sharp knife to cut a cross in the top of the dough, then brush lightly with milk. Bake for 30 minutes, or until golden and cooked through.
- Remove the fish from the oven and carefully transfer to a large serving platter. Unwrap the fish and serve the damper on the side.
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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.
