Chefs Guy Turland and Mark ‘Black’ Olive recipe: Native Aussie Herbed Barra Skewers

Tassal ambassador Chef Guy Turland teams up with renowned Indigenous Chef Mark Olive, aka ‘The Black Olive’, creator of The Outback Cafe TV series and a proud Bundjalung man, to celebrate National Barramundi Day and delicious, ocean grown barramundi from Cone Bay/Yaloon. Together, they’ve created a one-of-a-kind dish that highlights Indigenous Australian ingredients and techniques. Here is the recipe:

Native Aussie Herbed Barra Skewers

Serves: 2-3 people

Prep Time: 1 - 12 hours

Cook Time: ~5 minutes

Difficulty: Medium

Marinade:

● 260g Tassal Barramundi

● Olive oil

● Lemon juice & zest

● Salt & pepper

● 1 tbsp Greek yogurt (optional, depending on spices)

● Lemon Myrtle, Saltbush and native Pepper Leaf

Salad:

● 1 punnet cherry tomatoes

● 3 Lebanese cucumbers

● 1 bunch parsley

● 1 bunch mint

● 1 bunch dill

● Lemon juice & zest

● River Mint, Sea Parsley and Aniseed Myrtle or (coriander, chili, and fennel seeds)

● Optional: Add warrigal greens, rocket or saltbush

To serve:

● Flatbread

● Yogurt - infused with lemon myrtle and lemon juice

Instructions:

1. Prepare the Barramundi:

Slice the Tassal Barramundi 2mm thick lengthwise. (I like to slice the fish long and thin to increase surface area for the marinade. I then fold it back over the skewer to retain the fish juices during cooking.)

2. Make the Marinade:

In a bowl, mix the Aussie spices, lemon juice & zest, olive oil, saltbush, and pepper leaf. Let the fish marinate for at least 1 hour, ideally overnight.

3. Skewer the Barramundi:

Skewer the marinated barramundi, folding it over itself to create a wavy pattern. Continue until all the fish is skewered.

4. Cook the Skewers:

BBQ the skewers over a hot grill until golden (about 5 minutes).

5. Prepare the Salad:

Trim the ends off the cucumbers, then bash them with the flat side of a large knife until they split. Scrape away and discard the seedy centers, then break the cucumbers into bite-sized chunks, about 3cm in size. Mix the cucumbers with the tomatoes, herbs, lemon, and spices in a bowl.

6. Serve:

Serve the barramundi skewers with flatbread, salad, and a zesty yogurt sauce.