Paperbark comes from the Paperbark Tree, Melaleuca quinquenervia, and is commonly found up the East Coast of Australia around coastal streams and swamps. They grow quite tall reaching up to 25 meters high and they can comfortably live past 100 years.
The trees are covered by laws that protect the pruning, trimming, and removal and the bark shouldn’t be stripped straight from the tree as it will be exposed to insects, wildlife, disease, and potential death. Bark that has fallen onto the ground is certainly up for grabs though. Otherwise Paperbark can be sourced through specialty delis and distributors and there are also many options online where it’s readily available.
It often comes in rolls or packs of a number of sheets. They are reasonably thick but it can be carefully pulled apart to make thinner layers. Storing the bark in the fridge or even dampening it will make it more pliable too.
Over time, Paperbark has been used in many different ways and is often used for decorative purposes to line baskets, boxes, etc. Culinary speaking, it can be used for presentation to line platters and bowls to give a rustic outback feel but it’s commonly used as a natural and safe alternative to foil for wrapping and cooking food. It insulates the food well, keeping moisture in, and infuses a subtle smoke flavour into the product inside. It works particularly well with chicken and fish and also root vegetables.
It can simply be cut to size using scissors and wrapped around the product. It can be placed straight into the oven but the best results come from grilling it in a dry pan over medium heat. This will start the smoking process and help to transfer the natural oils and flavour into the food. Once it starts to smoke, the flavour can be intensified further by covering it with a bowl or something similar to capture the smoke and direct it back onto the product. Once it is charred on one side turn it over to do the other side. The Paperbark can also be lightly dampened if it’s going to be exposed to high heat or long cooking processes.
Once the food is ready it can simply be peeled back. It comes off pretty clean but there may be a couple of strands left behind that are easily removed. For extra effect it’s fine to serve the food still wrapped up as long as the person eating the dish has been told to remove the bark first.
PAPERBARK WRAPPED BARRAMUNDI SERVED WITH A SALAD OF SLOW DRIED TOMATOES, ROASTED RED ONIONS, FRESH MANGO SLITHERS, AND BABY ROCKET LEAVES
This is a very fresh, light, and healthy dish perfect for the hot weather. It packs a variety of bold flavours that work harmoniously together and it’s extremely simple to make.
The fish will take on a very light smoky flavour from the paperbark which will further compliment the balance of flavours throughout the dish.
1 Paperbark Roll
1kg Barramundi Fillets
2 Red onions
4 Roma tomatoes
Wild rocket leaves
2 Mangoes
30ml olive oil
Salt
Cooking the Fish
1. Cut the fish into 4 equal portions.
2. Cut the paperbark twice the size of the fish to enable enough bark to wrap around it.
3. Lightly salt the fish and wrap with the bark having the join at the bottom. The bark will stick to the fish which will assist with the wrapping.
4. Grill the wrapped fish either side to start the cooking process and then place into a pre-heated 180ºC oven for 10 minutes. You will need very little oil, if any, when grilling the fish.
For The Salad
1. Cut the tomatoes into quarters lengthways and then each piece into half to make eight pieces. Cut the core off each piece. Place onto a tray and sprinkle with salt and place into the oven at 100 degrees for approximately 1 hour or until they have shrunk half in size.
2. Peel the red onions keeping the core intact and cut lengthways into 8-12 wedges. The core will hold the wedges together. Toss in olive oil and salt then place on a baking tray. Roast at 160ºC degrees for approximately 20 minutes or until the onions are soft without any major browning.
3. Slice the mango into slithers and toss together with the onions, tomatoes, olive oil, and a pinch of salt. Add the rocket leaves and place evenly on the side of four plates and then the fish next to it.
4. The bark should be removed, or pulled back, to eat the fish however it’s fine to leave on for presentation when serving. The person eating the fish must be told to remove the bark so they understand it shouldn’t be eaten.