Baramundi with Warrigal Greens Recipe A PINCH OF SALT

• Fresh Warrigal greens (always boil first)

• Three teaspoons salt

• 80mls oil

• Native Sarsparilla

• Fresh wild ginger seen or heard about. the fish and a side bush cucumber and lime dressing as garnish.

Chef Daniel was very excited to learn all of the new ingredients and think about the best way to enjoy the fresh flavour combinations.

• Mixed berries such as Appleberry, G-bung and sour currants

• Half a lime

• Chopped bullrush roots

Instructions:

1. Heat up a pan on high

2. Place baking paper on a baking tray and place whole fish on a baking tray

3. Cut slits into fish and add salt and 20 ml of olive oil on each side of the fish

4. Place the baking tray with fish in the oven for 15 mins at 220 °

We would like to honour the traditional custodians of the land and the people who have been foraging and living off this land for thousands of years.

In this episode, Chef Daniel makes Barramundi with Warrigal greens and berries.

Jake actually went out and sustainably sourced all of the

He made a Warrigal greens and berries mix for the top of

For more about Jake’s bushtucker survival courses : www.jakecassarbushcraft.com/

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5. In a separate pot boil 6 leaves of the Native sarsaparilla (to make tea)

6. Place 20ml of oil in a heated pan and fry chopped wild ginger for one minute on high

7. Add the Native Sarsparilla leaves and half a cup of the tea

Salad/dressing:

• In a bowl add lime zest and the juice of half a lime

• Add 20ml olive oil and the chopped Bullrush root (Bush cucumber)