700g long yam or white sweet potato or purple sweet potato
2 tsp dried wild thyme or dried thyme and oregano
2 tsp native pepperleaf or ground black pepper
11⁄2 tsp sea-salt flakes
Finely grated zest of 3 lemons
2-3 tsp lemon juice
2 Tbsp extra virgin olive oil
4 x 500g whole baby barramundi, cleaned (plate size)
2 red onions, thickly sliced
8 garlic cloves, thinly sliced
3 cups water spinach or baby spinach leaves
3⁄4 cup macadamias, toasted and chopped
2 Tbsp aioli
Wrap yams in 2-3 layers of foil and bury in the hot coals of an open fire (for oven cooking, see Cook’s tip). Cook for 1 hour, until skin is blackened and flesh is cooked through. Set aside.
Meanwhile, combine thyme, pepperleaf, salt, zest and half the oil in a small bowl. Score fish flesh on both sides at 1cm intervals. Rub marinade over fish and wrap individually in waterlily leaves (you can also use baking paper and foil). Set fish parcels on a grill about 40cm above coals and cook gently for 20 minutes (for oven cooking, see Cook’s tip).
Heat remaining oil in a large frying pan over coals or on stovetop over medium-high heat and cook onion and garlic for 2-3 minutes until softened. Add spinach and cook until wilted. Remove from heat and transfer to a large bowl. Unwrap yams and split lengthways. Scoop out flesh in chunks and add to bowl with macadamias. Combine aioli with lemon juice to thin it down and toss through salad. Unwrap fish parcels and serve with yam salad.