At our recent 2019 Landcare Festival, we were lucky enough to have local chef, James Barnden, come along and show us some of his amazing bush tucker cooking skills. James has been kind enough to share this recipe with us so that we can all re-create this yummy dish!
Paperbark Barramundi with native pepper berry mashed potato, cherry tomatoes, sugar snaps, lemon myrtle mayonnaise, wattle seed pickled shallots and macadamia
Sheets of paperbark
4 sustainably farmed Barramundi portions
1 punnet cherry tomatoes
200g sugar snap peas
For the Mashed potato:
200g peeled potato
1 teaspoon dried native pepper berry leaves
For the Mayonnaise:
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 drop lemon myrtle essential oil
For the pickles:
50g peeled and sliced shallots
50ml white wine vinegar
½ teaspoon wattle seeds
Place the potatoes in a pot, cover with water and bring to a boil. Boil until tender, once cooked, strain and push through a fine sieve with a ladle back into the pot. Add the butter, cream, pepper berry and salt to taste, place a lid on to keep warm.
For the pickles, bring the honey, vinegar, water and wattle seeds to a boil in a small pot and pour over the shallots in a jar or suitable container.
For the mayonnaise, place the egg, mustard and lemon myrtle into a bowl and whisk vigorously, while continuing to whisk, pour the oil in a slow steady stream into the mixture. It should become thick like mayonnaise. Once all the oil is in, add lemon juice and salt to taste.
To cook the Barramundi, season lightly with salt and pepper, wrap with paperbark or place into a pan with paperbark on the bottom and top of the fish. Cook on a low heat on an open fire or stove, if it become a bit smoky, splash some water into the pan to help it steam in the bark. Once the fish is nearly cooked, place the tomatoes and sugar snaps into the pan with a pinch of salt.
To serve, place a dollop of mashed potato on the plate, scatter some tomatoes and sugar snaps around, lay the Barramundi on top, drizzle the mayonnaise, scatter pickles and grate the macadamia over with a fine grater.