Miso and Ginger Whole Barramundi BBQ Recipe
Celebrity chef, author & nutritionist, Janella Purcell, cooks a gluten free & tasty Miso and Ginger Whole Barramundi BBQ recipe over Heat Beads® BBQ Briquettes on highly rated TV show Good Chef Bad Chef.
- 2kg whole baby barramundi
- ½ cup shiro miso paste
- 1 tablespoon ginger, finely sliced
- ½ tablespoon shao shin vinegar
- 1 teaspoon five spice powder
- 2 teaspoon sesame oil
- 1 bunch coriander
- 2 limes
- wax paper, tin foil or banana leaf
In a small bowl, mix together the miso paste, ginger, vinegar, spice powder and sesame oil. Set aside.
Stuff the cavity of the fish with half the bunch of coriander, and one lime, quartered. Now rub the paste all over it.
Lay your paper/leaf/foil flat, then lay lime slices down the middle. Place the fish on top then seal the package.
Place on the BBQ and cook for about 5 minutes on each side. Remember it will keep cooking once you take it off the heat.