Barramundi Grilled in Paperbark with Wild Herbs

If Vic Cherikoff didn’t know so much about Australian bush cookery, I wouldn’t be eating “fish fries” for breakfast. Fish fries is a polite way of saying fish liver and other innards chopped up and stuffed inside the fish’s air bladder and grilled like some piscine sausage. Anthropologist turned chef, TV host, exporter, and aboriginal food expert, Cherikoff has spent the last twenty-five years promoting wattleseeds to the rest of the world (they taste vaguely chocolatey), lemon myrtle (thin