Slow-Cooked Barramundi with Lemon Myrtle and Ginger Broth

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

Delicate barramundi fillets gently poached in a fragrant broth infused with lemon myrtle and fresh ginger for a light, aromatic dish. This australian-inspired seafood ready in about 35 minutes pairs (6 oz each) barramundi fillets, water, inches fresh ginger, sliced thinly for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 15 min Cook: 20 min Serves 4 Australian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large saucepan, combine 4 cups water, 2 inches thinly sliced fresh ginger, 2 tsp dried lemon myrtle leaves, 3 smashed garlic cloves, 1 tsp salt, and 1/2 tsp white pepper. Bring to a gentle simmer over medium heat and cook uncovered for 10 minutes to infuse flavors.
  2. Step 2: Lower heat to maintain a gentle simmer and carefully add 4 barramundi fillets to the broth. Cover and poach for 8-10 minutes until fish is opaque and flakes easily with a fork.
  3. Step 3: Using a slotted spoon, transfer fillets to warm plates. Strain broth if desired and ladle over fish.
  4. Step 4: Garnish with 2 sliced spring onions and 1/4 cup fresh cilantro leaves before serving immediately for a fragrant, light entrée.

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Frequently asked questions

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

Total time is about 35 minutes (15 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 with Lemon Myrtle and Ginger 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 water from drying out.

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