Ingredients

• 1 whole barramundi (approx. 700g and cleaned out)
• 1 finger lime
• 1 large clove of garlic
• 1 inch ginger
• 1 chilli
• 1 bunch coriander (plus any other leftover leafy herbs in the fridge)

Marinade

• 1 tsp ground lemon myrtle (buy here)
• 2 tsp kakadu plum powder
• 1 tsp chilli flakes
• large pinch of salt
• 1/2 lime
• 1 tsp olive oil
• 1 tbs water

Method

1. Preheat your oven to 200 degrees celsius and place the fish on a pan lined with enough aluminium foil to make a parcel
2. To make the marinate, mix all the marinade ingredients in a bowl until well mixed. Add the water slowly to get the consistency correct (thick gravy like) and make sure it is well seasoned
3. Cut up the garlic, ginger and chilli and place in the open belly of the fish along with half your coriander and any other herbs you have (shallots, basil, and parsley all work well)
4. Rub your marinade all over the outside of the fish and inside the belly, use it all. Once that is done create a parcel with the foil around the fish
5. Cook in the oven for 20 minutes. To check to see if its cooked, the fins of the fish should be almost falling off if not cook for a further 5 minutes
6. Pull the fish onto your serving dish and pour any leftover sauce from the pan on top, add finger lime beads and coriander to garnish
7. You can serve with leafy asian greens, rice and your choice of root veg!