Hoki vs Barramundi

Both taste good: Barramundi is more delicate but costs more. Hoki will be a preferred choice in future. Just stay away from the Basa... they are actually a type of catfish (taste of mud). Hoki is surprsingly good: nice firm texture akin to cod. Versatile for all sorts of dishes. Below extracts from internet sources. Sounds like it goes well with a squeeze of lemon juice.
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Barramundi flesh is white and moist with a medium to firm texture and fairly large flakes. The flavour is mild, subtle and highly prized. Barramundi are very versatile when it comes to cooking: they can be fried, grilled, char-grilled, barbecued, steamed, wrapped in banana leaves or paper bark and cooked on hot coals, or just dropped straight on a fire.

Barramundi is best served with a good Australian wine, such as Semillon Chardonnay or a WA classic dry white. Another good Australian wine is Jimmy Watson's 1994 Cabernet Shiraz.
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Hoki (Blue grenadier) has a delicate, sweet, succulent flavour. When raw, its flesh is soft and requires careful handling. It is most suited to frying or baking because of the low oiliness of the species, but it is also excellent for grilling or barbecuing.

If frying blue grenadier fillets, a light batter or crumb is best. Serve these with a strongly flavoured citrus aioli and crisply fried basil leaves for both flavour and presentation. Try deep frying and serving with chips.

Blue grenadier is also an ideal finfish to include in fish cakes, served with sweet chilli or soy and coriander dipping sauces.

Flavour: Mild
Oiliness: Low
Texture: Soft to medium, Delicate; tends to flake easily into medium flakes
Suggested Wines
Although lightly flavoured, the blue grenadier is flavoursome when baked, requiring crisp, acidic wine styles. To enhance the flavours try one of the young white styles from the cooler regions of Western Australia, Victoria or Tasmania.