serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Makin' Bacon
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
Ingredients
- 4 barramundi fillets, skin-off (125 g each)
- 2 tsp ground bush tomato
- 2 tsp ground lemon myrtle
- 8 thin slices smoky streaky bacon
- 4 toothpicks
- 4 tbsp canola oil
- 2 garlic cloves, thinly sliced
- 500 g warrigal greens
Instructions
- Season the fish fillets generously on all sides with the bush tomato and lemon myrtle, then wrap the centre of the fish with a strip of bacon, securing it with a toothpick.
- Heat half the oil in a large frying pan over medium high heat. Add half the bacon-wrapped barramundi fillets. Cook, turning for 6-8 minutes, or until golden and almost completely cooked through. Transfer to a plate and repeat with the remaining fish.
- Return the pan to the heat and sauté the garlic for 1 minute, or until fragrant, then stir through the warrigal greens with a generous splash of water. Cook until wilted.
- Remove the toothpicks from the fish and serve the bacon-wrapped barramundi with the warrigal greens.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Makin' Bacon
