Native Aussie Herbed Barra Skewers

METHOD

Step 1

Prepare the Barramundi: Slice the Tassal Barramundi 2mm thick lengthwise. (I like to slice the fish long and thin to increase surface area for the marinade. I then fold it back over the skewer to retain the fish juices during cooking.)

Step 2

Make the Marinade: In a bowl, mix the Aussie spices, lemon juice & zest, olive oil, saltbush, and pepper leaf. Let the fish marinate for at least 1 hour, ideally overnight.

Step 3

Skewer the Barramundi: Skewer the marinated barramundi, folding it over itself to create a wavy pattern. Continue until all the fish is skewered.

Step 4

Cook the Skewers: BBQ the skewers over a hot grill until golden (about 5 minutes).

Step 5

Prepare the Salad: Trim the ends off the cucumbers, then bash them with the flat side of a large knife until they split. Scrape away and discard the seedy centers, then break the cucumbers into bite-sized chunks, about 3cm in size. Mix the cucumbers with the tomatoes, herbs, lemon, and spices in a bowl.

Step 6

Serve: Serve the barramundi skewers with flatbread, salad, and a zesty yogurt sauce.

Marinade:

● 260g Tassal Barramundi
● Olive oil
● Lemon juice & zest
● Salt & pepper
● 1 tbsp Greek yogurt (optional, depending on spices)
● Lemon Myrtle, Saltbush and native Pepper Leaf

Salad:

● 1 punnet cherry tomatoes
● 3 Lebanese cucumbers
● 1 bunch parsley
● 1 bunch mint
● 1 bunch dill
● Lemon juice & zest
● River Mint, Sea Parsley and Aniseed Myrtle or (coriander, chili, and fennel seeds)
● Optional: Add warrigal greens, rocket or saltbush

To serve:

● Flatbread
● Yogurt – infused with lemon myrtle and lemon juice