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.
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
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!!
© 1991 Keith Floyd estate. All rights reserved.