Project Description


Jason Roberts & Adam Goodes




Humpty Doo Barramundi

Delite Mandarins

Full Recipe in Details

  • 1 whole Humpty Doo Barramundi, 1.2- 1.6kg, scaled and gutted

  • 1 medium sized white cabbage (cooked over live coals for 1.5/2hrs till black on the outside and soft in the middle

  • 1 ruby grapefruit

  • 1 orange

  • 2 limes

  • 3 Delite Mandarins

  • 1/3 cup (80ml) olive oil

  • 2 tbsp red wine vinegar

  • 1 tsp Tamari sauce

  • 1 tsp pink peppercorns

  • 1/4 bunch coriander (cilantro), finely chopped

  • Salt and ground black pepper to taste

  • Cook the Humpty Doo Barramundi over hot coals, blistering and charring the skin to increase the flavour profile

  • Cooking time will vary. Test for doneness by piercing the fish with a small knife or skewer, if it pushes in and pulls out with very little to no resistance it should be done. Same method applies for the blackened cabbage.

  • To prepare the citrus vinagrette, remove the skin and pith from all the citruses. Segment the fruit, separating flesh from pith using a small paring knife. 

  • Squeeze remaining juice from the core of the citrus into a bowl. Finely dice the segments and add to the juice, along with remaining ingredients.

  • Mix well, season with salt and pepper. If a little sharp, add more oil, and if too oily add a little more vinegar.

  • To serve nap over hot fish and serve immediately.

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