Chili Barramundi

Fish filet resting in open foil pouch with wine, chilli sauce and butter, ready to cook. Completed fish filet resting in its cooking juices on a white plate next to caprese salad with tomato, basil and mozzarella.
Recipe Origin Australia
Rating
No Reviews
Servings 1
Preparation 5 min 00:05
Cook 10 min 00:10
Ready in 15 min 00:15
Difficulty Seasoned
Cooking Method Steam
Ingredients Fish Seafood
Equipment Campfire Foil
Recipe Type Dinner Main Dish
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Fish filet resting in open foil pouch with wine, chilli sauce and butter, ready to cook. Completed fish filet resting in its cooking juices on a white plate next to caprese salad with tomato, basil and mozzarella.

Chili Barramundi

Barramundi is cooked in foil with white wine and chili sauce for an easy dinner or lunch while camping.

This is a great fish dish that can be prepared ahead of time, then cooked when required. It can easily be cooked in a camp oven, over coals, in an open flame at a campfire, or on a barbecue.

Barramundi is a popular fish in some areas but hard to get in others, it can be swapped out for any white fish. Cod, link, whiting, and similar all work well in this recipe.

Ingredients

1 fillet barramundi

50ml white wine

25ml sweet chili sauce

1 knob salted butter

Equipment

foil

Recipe Directions

  1. Make a pouch out of foil big enough to hold the piece of fish you have picked.

  2. Add the barramundi, wine, chili sauce and butter to the foil pouch. Seal the pouch, removing as much air as possible.

  3. Cook in/on your fire source of choice at a temperature of about 175 degrees C (350 degrees F) oven for 10 minutes. the foil will puff up from the steam towards the end of cooking. Serve in the foil or tip the fish and juices onto a plate to serve.

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Recipe Origin Australia
Rating
No Reviews
Servings 1
Preparation 5 min 00:05
Cook 10 min 00:10
Ready in 15 min 00:15
Difficulty Seasoned
Cooking Method Steam
Ingredients Fish Seafood
Equipment Campfire Foil
Recipe Type Dinner Main Dish
Share: