Alive and Cooking

Baby Barramundi Parcel with Ginger & Coconut

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(Serves 1-2)

1 whole barramundi (570g) scaled and gutted
1-2 large knobs of ginger, peeled and julienne
15g moist coconut flakes
50ml soy sauce
2 tsp horseradish
1-2 limes, sliced


Lay a sheet of extra wide alfoil (enough to completely wrap the fish).

Place a slightly smaller sheet of baking paper on top.

Sprinkle a line of julienne ginger in the centre of the baking paper and then sprinkle over the moist coconut flakes and lay down some lime slices.

Place the barramundi on top and lay over some lime slices.

Mix the horseradish and soy sauce together and pour over the fish.

Fold the baking paper up and over. Seal at the top and seal the sides to create a parcel. Then completely wrap with the foil to completely seal.

Place into a preheated oven at 250°C for 15-18 minutes. If your fish is larger, it will need to stay in the oven longer.

Baby Barramundi Parcel with Ginger & Coconut