When I got word that the first Barra arrived in Darwin today (thanks ABC Country Hour!), the first thing that popped into my head was Barra Burgers, I've been working on this batter for a bit and reckon I've got it spot on now... cooking fish in the BBQ is risky business. It can dry out pretty easy....
I've put my best spin on the old K-Town favorite from Ken and Sue Matthews Wyndham Pub in the Kimberley.
It's quite easy this one, add equal parts bread crumbs and parmesan cheese, plus salt and pepper to taste - and some grated lime or lemon zest.
Then coat the fish in some flavored oil, I prefer lemon oil but you can use the oil from sun-dried tomotos, feta cheese or chillies... It's all good!
Rub the oil into the fish and then coat the fish in the crumb mixture only once, don't try and put too much on it will taste soggy. You should be able to see the fish flesh through the crumbing.
Place in a baking tray in a BBQ pre-heated to about 150 degrees celcuis and close the lid.
After 10 minutes, flip the fish over and bake for another 10 minutes.
Assemble your burger, I like to keep it simple with rocket, tomato and cheese... Pineapple I'm feeling fancy, then tuck in!!!
A real winner if I do say so myself, and a great way to enjoy Top End Barra... Even if you didn't cath it yourself!
N.B. The photos in this blog post are from two different cooking sessions... I'll blog about those stuffed chillies soon... They almost blew my head off!
Nananananananananananananananana BBQ! .... BBQ! ..... BBQ!