Anova has recipes for fish in the U.S.A. but I want recipes for Australian fish - flake, barramundi, blue grenadier, etc… Does anyone know where to find them?
You could try google. Flake is supposed to be gummy shark, but there are at least 5 other species that get substituted. Actually, other than barramundi, you might find that they might be known internationally under other names. I’d look for related species with google.
DJE, fish names aren’t a dependable guide in cooking. Like cuts of beef, fish have that annoying habit of changing their names not only between countries but even among regions within countries.
I recommend using your best judgement and compare recipes for similar fish. Large, firm-fleshed deep water fish cook at a higher temperature than soft flesh inshore fish. So in-shore fish generally cook at a lower temperature. Delicate-fleshed flat-fish cook even quicker and at lower temperatures. As always, SV cooking time is thickness dependant. That never changes.
Keep a detailed record of your cooking and make your future SV cooking adjustments to suit your expectations.