In
AuthorJanella
Rating
Yields1 Serving
 2kg whole baby barramundi
 ½ cup shiro miso paste
 1 tablespoon ginger, finely sliced
 ½ tablespoon shao shin vinegar
 1 teaspoon five spice powder
 2 teaspoon sesame oil
 1 bunch coriander
 2 limes
 wax paper, tin foil or banana leaf
1

In a small bowl, mix together the miso paste, ginger, vinegar, spice powder and sesame oil. Set aside.

3

Stuff the cavity of the fish with half the bunch of coriander, and one lime, quartered. Now rub the paste all over it.

5

Lay your paper/leaf/foil flat, then lay lime slices down the middle. Place the fish on top then seal the package.

7

Place on the BBQ and cook for about 5 minutes on each side. Remember it will keep cooking once you take it off the heat.

Ingredients

 2kg whole baby barramundi
 ½ cup shiro miso paste
 1 tablespoon ginger, finely sliced
 ½ tablespoon shao shin vinegar
 1 teaspoon five spice powder
 2 teaspoon sesame oil
 1 bunch coriander
 2 limes
 wax paper, tin foil or banana leaf

Directions

1

In a small bowl, mix together the miso paste, ginger, vinegar, spice powder and sesame oil. Set aside.

3

Stuff the cavity of the fish with half the bunch of coriander, and one lime, quartered. Now rub the paste all over it.

5

Lay your paper/leaf/foil flat, then lay lime slices down the middle. Place the fish on top then seal the package.

7

Place on the BBQ and cook for about 5 minutes on each side. Remember it will keep cooking once you take it off the heat.

Miso and Ginger Whole Barramundi BBQ Recipe
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