1 whole Humpty Doo Barramundi, 1.2- 1.6kg, scaled and gutted

1 medium sized white cabbage (cooked over live coals for 1.5/2hrs till black on the outside and soft in the middle

1 ruby grapefruit

1 orange

2 limes

3 Delite Mandarins

1/3 cup (80ml) olive oil

2 tbsp red wine vinegar

1 tsp Tamari sauce

1 tsp pink peppercorns

1/4 bunch coriander (cilantro), finely chopped

Salt and ground black pepper to taste

Cook the Humpty Doo Barramundi over hot coals, blistering and charring the skin to increase the flavour profile

Cooking time will vary. Test for doneness by piercing the fish with a small knife or skewer, if it pushes in and pulls out with very little to no resistance it should be done. Same method applies for the blackened cabbage.

To prepare the citrus vinagrette, remove the skin and pith from all the citruses. Segment the fruit, separating flesh from pith using a small paring knife. 

Squeeze remaining juice from the core of the citrus into a bowl. Finely dice the segments and add to the juice, along with remaining ingredients.

Mix well, season with salt and pepper. If a little sharp, add more oil, and if too oily add a little more vinegar.

To serve nap over hot fish and serve immediately.