Ed and Graham team up to do their best to capture the indigenous spirit and flavours of Botany Bay. Ed’s cooking fish with local Whiting and vegetables, but if you can’t find those, any white fish will do. Using the time-honoured method of wrapping the fish in paperbark to give it a steamed texture but smokey flavour, Ed and Graham will have you drooling.
Ingredients
Method
Season fillets well and put 3 mint leaves on each. Sandwich 2 matched fillets with 1 tablespoon onion jam and drizzle with oil. Wrap each fish sandwich in baking paper, then wrap all 4 in soaked paperbark, securing with a stick. Cook over medium barbecue coals for 40-45 minutes or in the oven at 160°C fan-forced (180°C conventional).
Meanwhile, toss raspberries, rocket, asparagus and radish in a bowl.
Unwrap fish and plate with salad. Top with finger lime pearls.
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