Method

• Remove barramundi from fridge and place on a large tray.
• Stuff belly cavity with lime, coriander leaves and red chilli.
• Using a sharp knife, slash across barramundi skin and flesh gently, at 2-3cm intervals on both sides. Tie 2 pieces of kitchen string around fish, just below and above the midway, to secure.
• Mix marinade ingredients together and baste on both sides of fish.
• Lay a long piece of aluminium foil (2.5 times the length of the fish) on the kitchen bench. Layer with a piece of baking paper the same length. Transfer barramundi onto the paper, placing it off to one side. Fold the other side of the paper and foil over the fish. Roll up the sides and the end to make a securely wrapped parcel.
• Preheat barbecue on medium-high heat.
• Place the barramundi parcel onto the grill and cook for 6-7 minutes on each side, carefully flipping the parcel – it will be hot and you don’t want to tear it.
• Remove from heat and allow to rest for 8 minutes.
• To serve, carefully place parcel on serving plate, open parcel, garnish with extra coriander leaves and ribbon shallots.