To celebrate NAIDOC Week, Stockland presents our Native Australian recipes collection.
Our final recipe includes a whole Fish in Paperbark dish combining traditional Indigenous ingredients with a modern twist. Curiously, the Melaleuca paperbark was used to treat headaches and colds. In this recipe, it will add a delightful smoky flavour to your favourite fish. View the entire recipe below.
Disclaimer: Each recipe has been provided by Indigiearth. The photo shown is for illustrative purposes only and the actual recipe may vary.
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Serves:
4-6
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Time needed:
30 Minutes
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Difficulty
Easy
Ingredients
- • 1 sheet of melaleuca paperbark
- • 30ml olive oil OR lemon myrtle olive oil
- • Your favourite whole fish OR 250g fresh fish fillet
- • 2 tsp lemon myrtle
- • 20g native thyme
- • 30g butter
- • 1 lime
- • 1 lemon
- • Cooking twine
- • Foil - optional
Directions
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Step 1
Prepare the paperbark by plunging into cold water. Dampen and squeeze out excess water.
If you cannot find paperbark, use baking paper.
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Step 2
Brush oil onto the paperbark, then sprinkle a generous amount of lemon myrtle onto the paperbark. 1 -2 teaspoons.
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Step 3
Place fish fillet onto the paperbark placing the knob of butter on top, sprinkle on the Lemon Myrtle & native thyme and lay a slice of lime and lemon over the fillet. If using whole fish, place lemon myrtle, native thyme and slices of lime & lemon inside the fish.
Step 4
Close the fish in the paperbark by tying the ends with the cooking twine.
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Step 5
Wrap the fish in aluminium foil and cook on a BBQ top on a low heat for 10 minutes each side OR cook over hot coals.
Serve with chips, salad and lemon wedges.
Modern Native Australian Recipe Collection
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Double Chocolate Wattleseed Cheesecake
1
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Kangaroo Spaghetti Bolognese
2
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Saltbush Dukkah Crusted Kangaroo
3
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Whole Fish in Paperbark
4