Whole Barramundi with Miso and Ginger


2kg whole baby barramundi

½ cup shiro miso paste

1 tbls ginger, finely sliced

½ tbls shao shin vinegar

1 tsp five spice powder

2 tsp sesame oil

1 bunch coriander

2 limes

Wax paper, tin foil or banana leaf


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

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

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

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.