Lemongrass and kaffir lime barramundi

Dairy free lemongrass and kaffir lime barramundi fish recipe

Lemongrass and kaffir lime barramundi

Barramundi is a lightly flavoured white fish that lends itself beautifully to other flavours... kaffir lime and lemongrass are exquisite with it.

SERVES: 4 PREP TIME: 15 mins COOK TIME: 20 mins


  • 1 ½ cups of fresh coriander, loosely chopped
  • 1 medium sized mild chilli, deseeded
  • 2 cloves garlic, peeled
  • 2 stalks fresh lemongrass, loosely sliced
  • 6 kaffir lime leaves
  • 4 tablespoons olive oil
  • 4 fillets barramundi, skinned and boned


  1. Place the coriander, chilli, garlic, lemongrass, kaffir lime leaves and 2 tablespoons of the olive oil in a food processor and blend well until the ingredients are combined and finely chopped.
  2. Coat the barramundi with some of the herb mixture, heat the rest of the olive oil in a frying pan and lightly brown the fish on both sides.
  3. Then place the rest of the herb mixture over the top of the fish and simmer for approximately 5 minutes with a lid on. This will create a light sauce and adds more flavour to the fish.
  4. Serve immediately on a bed of salad or with your favourite vegetables.


  • You can use Cod, Basa, Monkfish or another white meaty fish in place of the Barramundi
  • Any leftovers can be stored in the fridge for up to 2 days and reheated or you can turn them into little patties and fry briefly on both sides (great for lunch boxes or picnics)
  • Garnish with slices of lime for people to squeeze on their fish if they want a little Caribbean zing!

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

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