Poached Barramundi in Finger Lime and Lemon Myrtle Broth

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Delicate barramundi fillets gently poached in a citrusy broth infused with native lemon myrtle and finger lime pearls for a light and aromatic dish. This Australian-inspired seafood recipe, ready in about 30 minutes, pairs barramundi fillets, lemon myrtle leaves, finger lime pearls for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

Ingredients

• 4 (6 oz each) barramundi fillets
• 4 fresh lemon myrtle leaves
• 2 tbsp finger lime pearls
• 3 cups vegetable stock
• 1 shallot minced
• 1-inch piece ginger sliced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp white pepper
• 2 tbsp fresh coriander chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 minced shallot and 1-inch sliced ginger, sauté for 2 minutes until fragrant but not browned.
2. Step 2: Add 3 cups vegetable stock and 4 fresh lemon myrtle leaves to the skillet. Bring to a gentle simmer and cook for 5 minutes to infuse the broth.
3. Step 3: Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp white pepper. Submerge the fillets gently into the simmering broth, cover, and poach for 8-10 minutes until the fish is opaque and flakes easily.
4. Step 4: Remove fillets carefully and divide onto plates. Spoon 2 tbsp finger lime pearls over each fillet and garnish with 2 tbsp chopped fresh coriander. Serve immediately with steamed greens or rice.