Pan-Seared Barramundi with Lemon Myrtle and Coconut Sauce

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

A delicate Australian barramundi fillet pan-seared and paired with a fragrant lemon myrtle-infused coconut sauce for a tropical coastal taste. This australian-inspired seafood ready in about 25 minutes blends lemon myrtle powder, coconut milk, grated fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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Instructions

  1. Step 1: Pat dry 4 barramundi fillets and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon myrtle powder evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip the fillets gently and cook an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove fillets and keep warm.
  4. Step 4: In the same skillet, lower heat to medium and add 2 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant.
  5. Step 5: Pour in 1 cup coconut milk and stir in 2 tbsp fresh lime juice. Simmer the sauce gently for 3-4 minutes until slightly thickened and aromatic.
  6. Step 6: Spoon the coconut sauce over the barramundi fillets, garnish with 2 tbsp chopped fresh coriander leaves, and serve immediately.

Frequently asked questions

How long does Pan-Seared Barramundi with Lemon Myrtle and Coconut Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Barramundi with Lemon Myrtle and Coconut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Barramundi with Lemon Myrtle and Coconut Sauce?

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 Pan-Seared Barramundi with Lemon Myrtle and Coconut Sauce 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 Pan-Seared Barramundi with Lemon Myrtle and Coconut Sauce?

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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