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Lemon Myrtle and Ginger Barramundi Baked in Paperbark BBQ Recipe

There’s nothing better than camping in the lush wilderness of the Australian bushland. With the smell of fresh wattle, myrtle and eucalyptus swirling all around the campsite, along with the fresh air in general, it’s the perfect time for a meal that’s clean, crisp and fresh. Try this delicious indigenous Australian recipe from Heat Beads® BBQ Briquettes fan, Mark Olive, featuring zesty citrus and a hint of smoky, wooded aromas.

Ingredients

  • 6 x 200g fillets barramundi
  • 100g butter
  • 10g ground lemon myrtle
  • 200ml lemon myrtle infused olive oil
  • 50g pickled ginger (Asian)
  • 3 lemons
  • 3 limes
  • 12 fresh lemon myrtle leaves
  • 2 rolls paperbark (available at Essential Ingredient)
  • foil and twine to wrap paperbark

Method

Asado Style BBQ Beef Ribs

  • DIRECT
  • HIGH
    HEAT

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