Poached Barramundi in Finger Lime and Lemon Myrtle Broth

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

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 ready in about 30 minutes pairs (6 oz each) barramundi fillets, fresh 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.

Prep: 10 min Cook: 20 min Serves 4 Australian cuisine 230 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Poached Barramundi in Finger Lime 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 Poached Barramundi in Finger Lime 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 fresh lemon myrtle leaves from drying out.

Can I substitute ingredients in Poached Barramundi in Finger Lime 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 Poached Barramundi in Finger Lime 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 Poached Barramundi in Finger Lime 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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