Slow-Cooked Barramundi in Lemon Myrtle and Coconut Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender barramundi fillets gently poached in a fragrant coconut broth infused with lemon myrtle and fresh ginger, reflecting the tropical coastal flavors of Australia. This australian-inspired seafood ready in about 30 minutes pairs fillets (6 oz each) barramundi fillets, coconut milk, lemon myrtle leaves, fresh or dried for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large saucepan, combine 2 cups coconut milk, 2 tbsp lemon myrtle leaves, 1 inch sliced fresh ginger, 2 minced garlic cloves, and 1 tsp sea salt. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse the flavors.
  2. Step 2: Remove the lemon myrtle leaves and ginger slices with a slotted spoon. Add 4 barramundi fillets to the simmering coconut broth and poach gently for 6-8 minutes, until the fish is opaque and flakes easily.
  3. Step 3: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh coriander leaves, then carefully ladle the broth and fish into warm bowls.
  4. Step 4: Garnish with 1 small sliced green chili if desired for a mild heat, and serve immediately with steamed jasmine rice or crusty bread to soak up the flavorful broth.

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Frequently asked questions

How long does Slow-Cooked Barramundi in Lemon Myrtle and Coconut 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 Slow-Cooked Barramundi 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 coconut milk from drying out.

Can I substitute ingredients in Slow-Cooked Barramundi 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 Slow-Cooked Barramundi 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 Slow-Cooked Barramundi 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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