This recipe is a great way to enhance the flavour of fish, whilst enjoying the smoky flavour given by the paperbark and fire. Seafood is a vital part of the diets of many Aboriginal people who reside close to the coast.
Generally fish is low in fat and cholesterol, whilst providing a good source of protein and vitamin B. Certain species of fish also contain vitamins A, D and omega-3 fatty acids (which can reduce the risk of heart attacks!).
- 1 piece of paperbark (large enough to wrap around your fish);
- 1 tblsp coconut oil;
- 1 bush lemon, thinly sliced;
- 1 piece of fresh salt- water fish, scaled and gutted (do not use fillets);
- Warrigal greens (sea spinach) and taro to serve.
- Soak the paperbark in water for approximately one hour;
- Light a fire and leave burning until the flames have died down, but the coals are still red;
- Rub the fish with a small amount of coconut oil;
- Place the fish in the paperbark, add the lemon slices;
- Wrap the paperbark around the fish and secure with cooking twine;
- Place the fish on grill and cook for approximately 10 minutes on each side (time will depend on the thickness of the fish).
- Serve with steamed warrigal greens and baked taro.