FIRE-ROASTED BARRAMUNDI WITH WARM LONG YAM SALAD

Preparation time 20 mins Cooking time 1 hour Serves 4

700g long yam or white sweet

potato or purple sweet potato 2 tsp dried wild thyme or dried

thyme and oregano

2 tsp native pepperleaf or ground

black pepper

1½ tsp sea-salt flakes

Finely grated zest of 3 lemons 2-3 tsp lemon juice

2 Tbsp extra virgin olive oil

4 x 500g whole baby barramundi,

cleaned (plate size) Waterlily leaves

2 red onions, thickly sliced

8 garlic cloves, thinly sliced

3 cups water spinach or baby

spinach leaves

¾ cup macadamias, toasted

and chopped

2 Tbsp aioli

STEP 1 Wrap yams in 2-3 layers of foil and bury in the hot coals of an open fire. Cook for 1 hour, until skin is blackened and flesh is cooked through. Set aside. (Dry roast on a baking paper-lined tray in a preheated 180°C oven for 1 hour.) STEP 2 Meanwhile, combine thyme, pepperleaf, salt, zest and half the oil in a bowl. Score fish flesh on both sides at 1cm intervals. Rub marinade over fish and wrap individually in waterlily leaves (or baking paper and foil). Set fish parcels on a grill about 40cm above coals and cook gently for 20 minutes (or cook for 20-25 minutes in the oven). STEP 3 Heat remaining oil in a large frying pan over coals or on stovetop over medium-high heat and cook onion and garlic for 2-3 minutes until softened. Add spinach and cook until wilted. Remove from heat and transfer to a large bowl. Unwrap yams and split lengthways. Scoop out flesh in chunks and add to bowl with macadamias. Combine aioli with lemon juice to thin it and toss through salad. Unwrap fish parcels and serve with yam salad.

Fire-roasted barramundi with warm long yam salad