1 whole fish
1 cup tangelo juice
1 tablespoon gluten-free curry powder
1 tablespoon maize cornflour (cornstarch)
½ cup coconut cream
herb salt and freshly ground pepper to taste

Place the barramundi or whatever fish, cleaned, in a shallow casserole dish, combine the other ingredients and use to coat the fish thoroughly. Cover and refrigerate for at least two hours.

Bake at 180 C (360 F) until cooked -- about 30 minutes -- basting frequently. Serve with steamed rice.