Barramundi Poached in Macadamia and Lemon Myrtle Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets gently poached in a fragrant broth infused with macadamia nuts and lemon myrtle for a subtle nutty and citrus flavor. This australian-inspired seafood ready in about 30 minutes pairs fillets (6 oz each) barramundi fillets, macadamia nuts, chopped, leaves lemon myrtle leaves, fresh 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: 20 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 2 thinly sliced shallots and 1 bruised lemongrass stalk, sautéing for 2-3 minutes until fragrant but not browned.
  2. Step 2: Pour in 4 cups vegetable stock and add 4 fresh lemon myrtle leaves, 1 tsp salt, and 1/2 tsp white pepper. Bring broth to a gentle simmer.
  3. Step 3: Add 1/2 cup chopped macadamia nuts to the broth and simmer for 5 minutes to infuse flavor.
  4. Step 4: Remove lemongrass and lemon myrtle leaves from the broth. Gently lower 4 barramundi fillets into the simmering broth and poach for 6-8 minutes until opaque and flaky.
  5. Step 5: Carefully remove the fillets with a slotted spatula and place on serving plates. Spoon some broth and macadamia nuts over the fish.
  6. Step 6: Garnish with 1/4 cup fresh coriander leaves and serve immediately with steamed rice or seasonal vegetables.

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Frequently asked questions

How long does Barramundi Poached in Macadamia and Lemon Myrtle Broth take to make?

Total time is about 30 minutes (10 min prep + 20 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 Macadamia and Lemon Myrtle 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 macadamia nuts, chopped from drying out.

Can I substitute ingredients in Barramundi Poached in Macadamia and Lemon Myrtle 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 Macadamia and Lemon Myrtle 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 Macadamia and Lemon Myrtle 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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