Slow-Cooked Barramundi in Lemon Myrtle and Finger Lime Broth

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate Barramundi gently poached in a fragrant broth infused with lemon myrtle and bright finger lime pearls for a fresh seafood entrée. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, water, fish stock cube for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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: 15 min Serves 4 Australian cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large saucepan, bring 4 cups water to a simmer over medium heat. Add 1 fish stock cube, 3 sprigs lemon myrtle, and 2 slices ginger. Simmer gently for 10 minutes to infuse the broth.
  2. Step 2: Remove lemon myrtle sprigs and ginger slices from the broth. Season the broth with 1 tsp salt and 1/2 tsp white pepper.
  3. Step 3: Gently add 4 barramundi fillets (6 oz each) to the simmering broth, ensuring they are submerged. Cover and poach for 8-10 minutes until the fish is opaque and flakes easily.
  4. Step 4: Carefully transfer the fillets to serving plates. Spoon 3 tbsp finger lime pearls over each fillet and garnish with 1/4 cup fresh coriander leaves. Serve immediately to enjoy the fresh citrus notes.

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