Kakadu Plum & Lemon Myrtle Barramundi with Bush Tomato Coconut Cream

Ingredients 

Protein & Base

• 4 barramundi fillets (skin on if possible)

• 2 tbsp olive oil

• Salt & cracked pepper to taste

Aromatics

• 1 medium onion, sliced

• 4 garlic cloves, minced

• 1 tbsp freshly grated ginger

• 1 small red chili (optional), finely sliced

Australian Native Flavorings

• 1 tsp lemon myrtle powder

• 1 tbsp bush tomato powder (Kutjura)

• 1 tbsp Kakadu plum puree (or substitute: 2 tsp lime juice + 1 tsp honey)

Sauce

• 1 can (14 oz) coconut cream

• 1 cup vegetable or seafood stock

• 1 tbsp fish sauce

• 1 tsp turmeric

• 1 tbsp brown sugar

• Juice of ½ lime

Vegetables

• 1 cup cherry tomatoes

• 1 red bell pepper, sliced

• 1 cup baby spinach

Finishing

• Fresh cilantro or native river mint

• Lime wedges

• Optional: toasted macadamia nuts

Instructions

1. Prepare the Barramundi

1. Pat fillets dry and season with salt, pepper, and a small pinch of lemon myrtle.

2. Heat 2 tbsp olive oil in the Nutri-Stahl 6-QT Skillet over medium-high heat.

3. Sear barramundi skin-side down for 3–4 minutes until golden and crisp.

4. Flip and cook 2 more minutes; remove and set aside.

2. Build the Aromatic Base

1. In the same skillet, lower heat to medium.

2. Add onion, garlic, ginger, and chili. Sauté until soft and fragrant.

3. Stir in bush tomato powder, turmeric, and remaining lemon myrtle.

4. Cook 1 minute to bloom the spices.

3. Create the Exotic Coconut Sauce

1. Add coconut cream, stock, fish sauce, brown sugar, and Kakadu plum.

2. Stir until smooth and bring to a gentle simmer.

3. Add cherry tomatoes and bell pepper; cook for 5 minutes.

4. Finish the Dish

1. Add the barramundi fillets back into the skillet, nestling them into the sauce.

2. Cover and simmer on low for 8–10 minutes, allowing flavors to absorb.

3. Stir in baby spinach until wilted.

4. Squeeze fresh lime juice across the dish.