Firedoor Chef Lennox Hastie has shared his top tips for barbecuing barramundi

Ingredients

These four steps will help you get the ultimate crispy skin barra and maximum flavour to your favourite fish each and every time.

• Firstly, you need to make sure the skin of the barramundi is beautifully dry. The best way to dry it out starts the night before you plan on cooking it. Simply unwrap the fish from any plastic or wrapping it’s in, pat it down with some paper, and leave it sitting on a plate in the fridge, uncovered overnight.
• The next day allow the fish to come to room temperature before you grill it, you’ll find the pockets of fat in the skin will render down to give you the beautiful crispy skin that barramundi is renowned for. This will require you taking your fish out of the fridge for a short time before cooking. Just be mindful not to leave it out of the fridge for more than one hour on a hot day pre-cooking, and don’t leave your barra sitting in direct sunlight.
• Speaking of skin, be sure to keep the skin on your barra, you’ll get a lot more flavour that way & it is also helping to protect the more delicate flesh of the fish from the hot BBQ.
• Aim to cook the barramundi 80% of the time on the skin side and 20% on the flesh side just to finish. Cooking time will depend on whether you have a whole fish or a fillet.