Queensland Barramundi

Preparation info

  • Difficulty


  • Serves


Appears in

Barramundi is highly esteemed, particularly in Queensland and the Northern Territory, as a fine fighting fish for sport anglers as well as a delicately-flavoured fish for the table. The nearest UK equivalent would be bass.

Serve this dish with lightly seasoned, buttered and steamed vegetables such as mangetout, asparagus, baby corn or broccoli.


  • 4 barramundi fillets – or other white fish, for example, sea bass or red mullet
  • 4 tablespoons good quality dry white wine
  • 8 tablespoons freshly-squeezed lime juice
  • 4 tablespoons double cream
  • ½ red or Spanish onion, finely chopped
  • 4 saffron strands
  • 225–275 g (8–10 oz) unsalted butter, slightly softened
  • chopped fresh chives
  • salt


Wash the fillets and pat dry with kitchen paper. Flash-fry the fillets for about 30 seconds on each side to seal them, then put into a buttered ovenproof dish. Bake in a preheated oven, 180°C/350°F (gas mark 4), for 10–15 minutes, until the fish is cooked.

While the fish is cooking, make the sauce. Put the wine, lime juice, cream, onion and saffron strands in a small pan and bubble away until the sauce is reduced by about one-third. Remove from the heat and strain through a fine sieve, discarding the onions. While the sauce is still warm, gradually beat in the butter. Add the chives and salt to taste. Serve the fish with the sauce poured round, scattered with more chopped chives and accompanied by plenty of steamed vegetables.

I travelled about 18,000 miles in Australia but I did not catch this delicious, elusive fish!!