Take fish fillets. For every kg of fillets add 1 tablespoon brown sugar, 1 tablespoon sea salt and 1 tablespoon worstershire sauce. Allow to marinate for 1 hour then pat dry. Place on a wire rack above smouldering paperbark in a pot or a tray then cover with a lid or foil and place on a low heat on the stove or in an oven until the fish is cooked, 5 – 15 minutes depending on the size of the fillets.
Lemon Myrtle Hollandaise
2 egg yolks
250g melted salted butter
1 tablespoon white wine vinegar
2 drops lemon myrtle oil
6 fresh lemon myrtle leaves hand crushed
1 teaspoon lemon myrtle powder
Melt butter. Place egg yolks and vinegar in a bowl and whisk over boiling water until the mixture is creamy and starting to thicken. Then remove from heat and add butter slowly whisking all the time. When all the butter is incorporated add lemon myrtle and let stand for 10 minutes before serving. If using fresh leaves preparing sauce one or two hours ahead will improve the flavour.