Australian Barramundi or ‘barra’ as it is affectionately known by the boys in 43, has a reputation for being one of the finest eating fish in the world and, like a new pair of shoes for the darling XYL, usually comes with a large price tag to match too. Not only does it make for a tongue tantalising Snack in the Shack recipe from your resident sexy chef, but barra fishing is an X-treme sport in itself — a breathtaking spectacle for the fellas that sees the hooked barra leap at great heights into the air and then crash back into the water with a massive splash! It's guaranteed to leave you wet!

Those DXers who've been lucky enough to catch a barra will tell you that it gets the blood pumping like no other (Well none that we can mention on this site anyway, hehehe). Not even contacts with rare OC IOTA can match the emotions one experiences when landing one of these great underwater beasts which patrol both fresh and salt water with such ferocity you sometimes wish you stayed at home in the shack. Interestingly, the barra is now being farmed right around 43 Division and is exported to all parts of the globe, so obtaining a fillet or two of this prized eating fish is not as difficult as it would first appear for our overseas based friends.

This next recipe is a terrific combination of Oz ingredients and would make a rather exquisite Snack in the Shack for any hungry DXer…so pass it on to the lovely XYL and see what she can come up with!

Ingredients

* 4×200g barramundi skin on
* 1kg potatoes (peeled)
* 1 cup of milk
* 80g of butter
* 5g Oz Lemon
* Outback Salt
* 50ml quandong confit

Method

1. In a small pot place the potatoes in salted cold water and bring to the boil.
2. Simmer for 40 minutes.
3. Strain, then mash.
4. Add butter and milk and Oz Lemon.
5. Season the barramundi with outback salt and grill till medium.
6. To serve place mash potato on the plate.
7. Then place the barramundi on the mash and nape quandong syrup over the barramundi and place two halves on the top.
8. Garnish with fresh herbs.

Please have a go at making this delicious snack in the shack recipe and post your results on ‘11m DX Activities Oz’. Have fun now!

73’s & 88’s,

Miss Deb
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‘The Sexy Chef’