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Barramundi in paper bark


  • Lay the paper bark on a bench and sprinkle with the whole macadamias. Then place the fish on top and seal the paper bark at both ends by tying with kitchen string (to form a canoe shape).
  • Heat a thin layer of olive oil in a heavy-bottomed pot. Put the fish inside (bark side down), and pour wine over the top. Turn the heat down, cover and gently cook for about 6-8 mins.
  • Then heat a little extra virgin olive oil and the butter in a non-stick pan and gently sauté the sliced macadamias, fennel, lemon myrtle, mushrooms, beans, red onion and garlic until softish, stirring now and again.
  • Serve the fish with a mound of the bean and mushroom mixture on top and a sprinkling of plum syrup over and around.
  • nb. Make plum syrup by cooking a few plums until soft, together with a little sugar and red wine vinegar. Then drain through a fine sieve.
  • Darren Ferall, Seabelle at Kingfisher Bay Resort, Fraser Island, Qld


  • 80 gm paper bark
  • 20 gm whole macadamia nuts & 1 heaped tspn sliced
  • 1 x 200 gm barramundi fillet
  • olive oil
  • ¼ cup dry white wine
  • extra virgin olive oil
  • a small dollop of butter
  • 1 tspn finely sliced fennel
  • a good pinch of sliced lemon myrtle 
  • a mixture of sliced fresh mushrooms
  • 80 gm snake beans, topped & tailed, shredded, cut into lengths & blanched
  • ¼ red onion, finely sliced
  • 1 garlic clove, finely sliced
  • ¼ cup plum syrup (bought or home made)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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