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.
- • 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
Prepare the paperbark by plunging into cold water. Dampen and squeeze out excess water.
If you cannot find paperbark, use baking paper.
Brush oil onto the paperbark, then sprinkle a generous amount of lemon myrtle onto the paperbark. 1 -2 teaspoons.
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.
Close the fish in the paperbark by tying the ends with the cooking twine.
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
Double Chocolate Wattleseed Cheesecake
Kangaroo Spaghetti Bolognese
Saltbush Dukkah Crusted Kangaroo
Whole Fish in Paperbark