ROOTHY has an endless supply of seafood recipes.
The dish can easily be cooked on a campfire, aka the chicken and mushroom in al-foil treat Roothy concocted a while back. However, if you’ve no fire, the Gladiator Series gas stove does the job just fine.
Pretty much any fish – preferably one you’ve caught yourself – will taste great. And Roothy’s selected a nice cut of Barra – one he hasn’t caught himself – for this demonstration.
Grate some lime rind into a bowl, followed by some lime juice and equal parts soy sauce. It’s then time for the recipe’s secret weapon: a few spoons of good old breakfast marmalade. Sprinkle in some chilli flakes and grate some ginger in and you’re almost done. Cook the mixture on a low heat until it warms up.
Lay the cut of fish on a spread of aluminium foil and lather both sides with the dressing. Then wrap it tightly and place the package in a campfire (or on the stove) and cook for approximately 10 minutes either side.
The juices will flow through the fish and give it a rich, delicious flavour.
It mightn’t have the kind of presentation you’d see at a five-star joint, but when you’re out bush it’s the flavour that matters. And this dish is packing plenty!
Want more recipe ides? Browse our Bush Cooking collection for inspiration.
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