Serves 2-4
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1 whole baby barramundi, ask us to clean it for you
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1 lime
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Handful coriander
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1 red long chilli
Marinade
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1/3 cup hoisin sauce
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2 tbsp crispy chilli in oil
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2 tbsp olive oil
Method:
Remove barramundi from the fridge and place on a large tray or platter. Stuff the belly cavity with sliced lime, coriander leaves and sliced chilli. Using a sharp knife, slash the barramundi skin and flesh gently, at 1-inch intervals on both sides. Tie two long pieces of kitchen string around the fish, just below and above the midway, to secure.
Mix marinade ingredients together and baste both sides of the fish.
Lay a long piece of aluminium foil (2.5 times the length of the fish) on the kitchen bench. Layer with a piece of baking paper of the same length. Transfer barramundi onto the paper, placing it off to one side. Fold the other side of the paper and foil over the fish. Roll up the sides and the end to make a securely wrapped parcel.
Preheat barbeque on medium-high heat.
Place the barramundi parcel onto the grill and cook for 6-7 minutes on each side, carefully flipping the parcel – it will be hot and you don’t want to tear it. Remove from heat and allow to rest for 8 minutes.
To serve, carefully place the parcel on a serving plate, open, garnish with extra coriander leaves and sliced spring onion.