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–+ servings
Fish filet resting in open foil pouch with wine, chilli sauce and butter, ready to cook.

Foil Chili Barramundi Recipe

Saffron Hodgson
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Chilli Barramundi is cooked in foil with white wine and sweet chili sauce for an easy dinner or lunch while camping. Cook directly over the coals or on a grill.
Preparation 5 minutes
Cook 10 minutes
Ready in 15 minutes
Servings 1 Servings
CourseMain Dish
InfluenceAustralian
DifficultySeasoned
MethodSteam

Ingredients

  • 1 fillet barramundi
  • 50 ml white wine
  • 25 ml sweet chili sauce
  • 1 knob salted butter

Equipment

  • foil

Directions

  • Make a pouch out of foil big enough to hold the piece of fish you have picked.
  • Add the barramundi, wine, sweet chili sauce, and butter to the foil pouch. Seal the pouch, removing as much air as possible.
  • 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.