Slow-Cooked Barramundi with Lemon Myrtle and Coconut Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets slow-cooked in a fragrant lemon myrtle-infused coconut sauce, capturing tropical Australian flavors. This australian-inspired seafood (gluten free) ready in about 30 minutes blends (6 oz each) barramundi fillets, coconut milk, lemon myrtle leaves, dried and crushed into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 290 cal/serving
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Ingredients

Instructions

  1. Step 1: In a saucepan, combine 1 cup coconut milk, 1 tbsp crushed dried lemon myrtle leaves, 1 tbsp finely grated ginger, 1 tsp brown sugar, 1 tsp fish sauce, and 1/2 tsp salt. Bring to a gentle simmer over medium heat for 5 minutes until fragrant.
  2. Step 2: Add 4 barramundi fillets (6 oz each) to the sauce, spooning the sauce over the fish. Cover and reduce heat to low, cooking gently for 15 minutes until the fish is opaque and flakes easily.
  3. Step 3: Remove from heat and stir in 2 tbsp lime juice, then garnish with 1/4 cup fresh coriander leaves and 1 thinly sliced small red chili for a touch of heat.
  4. Step 4: Serve immediately with steamed jasmine rice or fresh greens to soak up the vibrant coconut sauce.

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Frequently asked questions

How long does Slow-Cooked Barramundi with Lemon Myrtle and Coconut Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Barramundi with Lemon Myrtle and Coconut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Barramundi with Lemon Myrtle and Coconut Sauce?

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 with Lemon Myrtle and Coconut Sauce 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 with Lemon Myrtle and Coconut Sauce 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.

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