Slow-Cooked Barramundi with Lemon Myrtle and Ginger

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

Delicate barramundi fillets slow-cooked in a fragrant broth infused with lemon myrtle and fresh ginger for a tender, aromatic seafood dish. This australian-inspired seafood ready in about 25 minutes pairs fillets (6 oz each) barramundi fillets, julienned fresh ginger, large leaves lemon myrtle leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Pour 2 cups fish stock into a wide sauté pan and add 2 tbsp julienned fresh ginger, 3 thinly sliced garlic cloves, 1 bruised and chopped lemongrass stalk, and 4 lemon myrtle leaves. Bring to a gentle simmer over medium heat.
  2. Step 2: Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp white pepper on both sides, then gently place them skin-side down into the simmering broth.
  3. Step 3: Cover the pan with a tight-fitting lid and reduce heat to low. Poach the fillets gently for 10-12 minutes until the fish is opaque and flakes easily when tested with a fork.
  4. Step 4: Carefully remove the fish from the broth and place on serving plates. Stir 1 tbsp lime juice into the broth, then spoon some of the broth over the fish.
  5. Step 5: Garnish with 1/4 cup chopped fresh coriander leaves and serve immediately with steamed rice or greens.

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Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 with Lemon Myrtle and Ginger?

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 julienned fresh ginger from drying out.

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

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 Ginger 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 with Lemon Myrtle and Ginger?

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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