Barramundi Fillets Poached in Finger Lime and Coconut Broth
Delicate barramundi fish gently poached in a fragrant broth infused with creamy coconut milk and the bright citrus burst of native finger limes. This australian-inspired seafood (gluten free) ready in about 25 minutes pairs 150 g each barramundi fillets, coconut milk, fish stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 pieces, 150 g each barramundi fillets
- 400 ml coconut milk
- 200 ml fish stock
- 2 tbsp finger lime pearls
- 2 cm piece, thinly sliced fresh ginger
- 2 cloves, smashed garlic cloves
- 1/4 cup fresh coriander leaves
- 1 tbsp lime juice
- 1 tsp salt
- 1/4 tsp white pepper
Instructions
- Step 1: In a large skillet, combine 400 ml coconut milk, 200 ml fish stock, 2 cm thinly sliced fresh ginger, 2 smashed garlic cloves, 1 tsp salt, and 1/4 tsp white pepper. Bring to a gentle simmer over medium heat.
- Step 2: Add 4 barramundi fillets (150 g each) to the simmering broth, spooning the liquid over the fish. Cover and poach for 7-8 minutes until the fish is opaque and flakes easily.
- Step 3: Remove the fillets carefully with a slotted spatula and place on serving plates.
- Step 4: Stir 1 tbsp fresh lime juice and 2 tbsp finger lime pearls into the broth, then spoon the broth generously over the barramundi.
- Step 5: Garnish with 1/4 cup fresh coriander leaves and serve immediately with steamed rice or greens.
Frequently asked questions
How long does Barramundi Fillets Poached in Finger Lime and Coconut Broth take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Barramundi Fillets Poached in Finger Lime and Coconut Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 150 g each barramundi fillets from drying out.
Can I substitute ingredients in Barramundi Fillets Poached in Finger Lime and Coconut Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Barramundi Fillets Poached in Finger Lime and Coconut Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Barramundi Fillets Poached in Finger Lime and Coconut Broth gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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