Wild barramundi with saffron potato crust, black mussels and green masala sauce

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

The season for wild barramundi in North Queensland and the Northern Territory starts in early February and lasts through to winter. It is a delightful fish, being quite large and having moist, tight flesh. Barramundi of a similarly large size are also being farmed in Queensland — these are saltwater-purged before killing. Remember, however, that the farmed species never have quite the same flavour as those caught in the wild. (I never use the smaller, plate-sized farmed barramundi as I find