Barramundi Poached in Lemon Myrtle and Coconut Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets simmered in a fragrant broth infused with lemon myrtle and creamy coconut milk. This australian-inspired seafood ready in about 25 minutes pairs 150 g each barramundi fillets, coconut milk, bruised lemongrass stalks 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large wide skillet, combine 1 1/2 cups fish stock or water, 1 cup coconut milk, 2 bruised lemongrass stalks, 2 tsp dried lemon myrtle leaves, 1-inch thinly sliced ginger, and 1 tsp salt. Bring to a gentle simmer over medium heat to infuse for 5 minutes.
  2. Step 2: Add 4 barramundi fillets (150 g each) to the simmering broth, ensuring they are submerged. Poach gently for 6-8 minutes until the fish is opaque and flakes easily.
  3. Step 3: Remove the fish carefully with a slotted spatula and place on serving plates.
  4. Step 4: Stir 2 tbsp lime juice into the broth, discard lemongrass stalks and ginger slices, and ladle the broth over the barramundi.
  5. Step 5: Garnish with 1/4 cup chopped fresh coriander and 1 thinly sliced red chili for a mild heat contrast. Serve immediately.

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Frequently asked questions

How long does Barramundi Poached in Lemon Myrtle 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 Poached in Lemon Myrtle 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 Poached in Lemon Myrtle 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 Poached in Lemon Myrtle 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.

What goes well with Barramundi Poached in Lemon Myrtle and Coconut Broth?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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