Coal-baked Uugurn
Uncle Russell's eyes light up as he recounts the taste of coal-baked Uugurn (Grunter or Javelin fish) from the mouth of Black River in Townsville.
A shallow pit is dug in the sand, and a fire is burnt down to form hot coals to create a natural oven.
The fish doesn't need seasoning, as natural sea salts are retained in the Uugurn’s scales. To enhance the flavours, traditional plant foods can be added to the fish, such as, wild ginger leaves or white mangrove leaves.
As Uncle Russell shares this story, his voice carries a sense of pride and nostalgia. For him, catching and cooking Uugurn isn’t just about the food—it’s about the connection to the land, the water, and the traditions passed down through generations.
Recipe
Prep time: 5 mins
Cooking time: 20 mins
Ingredients
- 1 medium fresh Uugurn (Grunter or Javelin fish)
- Wild ginger (Nurgi) leaves or White Mangrove (Kumari) leaves*
- Lemon (for garnish and flavour)
Oven preparation
- Prepare a shallow pit in the sand.
- Use wood from a gumtree, bloodwood, or ironbark to create a fire. Allow the fire to burn down until you have glowing coals, which are ideal for cooking.
Cooking method
- Clean and gut the Uugurn, but do not remove the scales.
- Wrap the fish in wild ginger or mangrove leaves. Alternatively, you can cook the fish plain without wrapping it.
- Gently place the fish on the coals and cover it with some of the outer coals.
- Cook for 20 minutes.
- Carefully remove the fish from the hot coals.
- Peel off the skin and scales, then enjoy the moist, baked flesh.
Coal-baked Uugurn can be served with rice, fresh salad, or enjoyed on its own.
*White Mangrove leaves have a natural lemon flavour, which enhances the taste of the fish.
