Slow-Cooked Barramundi in Lemon Myrtle Coconut Broth

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

Delicate barramundi fillets slow-cooked in a fragrant coconut broth infused with lemon myrtle and native spices for a comforting seafood stew. This australian-inspired seafood (gluten free) ready in about 30 minutes pairs (6 oz each) barramundi fillets, (400 ml) coconut milk, fish stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1-2 minutes until fragrant but not browned.
  2. Step 2: Pour in 1 can (400 ml) coconut milk and 1 cup fish stock, then stir in 1 tsp lemon myrtle powder and 1 tsp salt. Bring the broth to a gentle simmer over medium-low heat.
  3. Step 3: Add 4 barramundi fillets to the simmering broth, spooning some broth over the fish. Cover and cook gently for 10-12 minutes until the fish is opaque and flakes easily.
  4. Step 4: Remove the fish carefully, then stir 2 tbsp lime juice and 1 thinly sliced red chili into the broth. Return the fish to the pan to warm through for another 2 minutes.
  5. Step 5: Serve the barramundi fillets in shallow bowls topped with 1/4 cup fresh cilantro leaves and spoon the lemon myrtle coconut broth over the top.

Frequently asked questions

How long does Slow-Cooked Barramundi in Lemon Myrtle 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 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 (400 ml) coconut milk from drying out.

Can I substitute ingredients in Slow-Cooked Barramundi in Lemon Myrtle 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 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.

Is Slow-Cooked Barramundi in Lemon Myrtle Coconut Broth gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes