Slow Cooker Barramundi with Lemon Myrtle and Finger Lime Salsa
Delicate barramundi fillets gently cooked in a fragrant lemon myrtle broth, topped with a zesty finger lime and coriander salsa. This australian-inspired seafood ready in about 60 minutes pairs skin on barramundi fillets, fish stock, finely sliced shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.
Ingredients
- 600 g, skin on barramundi fillets
- 4 fresh or 2 tsp dried lemon myrtle leaves
- 1 cup fish stock
- 2, finely sliced shallots
- 2 tbsp olive oil
- 2, pulp scooped out finger limes
- 1/4 cup, chopped fresh coriander
- 1 small, deseeded and finely chopped red chili
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 finely sliced shallots and sauté for 2-3 minutes until translucent and fragrant.
- Step 2: Transfer the sautéed shallots to a slow cooker, add 1 cup fish stock and 4 fresh lemon myrtle leaves, then season with 1 tsp sea salt and 1/2 tsp black pepper.
- Step 3: Place 600 g barramundi fillets skin side down into the slow cooker, cover, and cook on low for 45 minutes until the fish is tender and flakes easily.
- Step 4: While the fish cooks, prepare the salsa by mixing the pulp from 2 finger limes with 1/4 cup chopped fresh coriander and 1 finely chopped deseeded red chili in a small bowl.
- Step 5: Serve the slow-cooked barramundi topped with the finger lime salsa, spooning some of the broth over the fish for extra flavor.
Frequently asked questions
How long does Slow Cooker Barramundi with Lemon Myrtle and Finger Lime Salsa take to make?
Total time is about 60 minutes (15 min prep + 45 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 Cooker Barramundi with Lemon Myrtle and Finger Lime Salsa?
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 skin on barramundi fillets from drying out.
Can I substitute ingredients in Slow Cooker Barramundi with Lemon Myrtle and Finger Lime Salsa?
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 Cooker Barramundi with Lemon Myrtle and Finger Lime Salsa 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 Cooker Barramundi with Lemon Myrtle and Finger Lime Salsa?
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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