Coconut Poached Barramundi in the Microwave – 10-Minute Aussie Dinner with Creamy Thai-Inspired Flavours

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If you love quick, flavour-packed dinners, this Coconut Poached Barramundi in the Microwave is about to become your new weeknight hero. Creamy coconut, aromatic lemongrass, fresh ginger, and a touch of heat come together to gently poach tender barramundi fillets—right in your microwave. This dish delivers restaurant-quality flavour with minimal effort, making it perfect for anyone who appreciates vibrant Southeast Asian ingredients but wants fast, fuss-free cooking.

Poaching fish in coconut milk is a technique found across Southeast Asia, where cooks rely on aromatics like lemongrass and ginger to build deep flavour without long simmering times. This microwave-friendly version captures the same fragrant essence, but in a modern, ultra-efficient way. The result is a delicate, silky barramundi fillet that absorbs the creamy broth beautifully. The coconut base mellows the spice from jalapeño and balances the savoury edge of soy sauce, while the silverbeet adds freshness and colour. Plus, this recipe is naturally dairy-free, packed with good fats, and incredibly simple to customise. It’s also ideal for busy days—no stove, no splatter, and barely any cleanup required.

Key Ingredients & Their Roles

• Barramundi → Mild, buttery, and Australian-favourite white fish that stays tender when poached.
• Coconut milk → Creates a creamy, aromatic poaching liquid that keeps the fish moist.
• Lemongrass paste → Adds citrusy brightness and Thai-style fragrance without needing fresh stalks.
• Ginger (minced) → Provides warmth and sharpness, balancing the richness of the coconut.
• Jalapeño → Adds gentle heat and freshness; can be customised to taste.
• Soy sauce → Brings umami and saltiness to round out the flavours.
• Silverbeet (Swiss chard) → Adds nutrients, colour, and a tender leafy texture.
• Lime juice + parsley + red chilli → Lift the dish with freshness, acidity, and optional spice.


Coconut Poached Barramundi in the Microwave Recipe Details

📌 Prep Time: 5 minutes| Cook Time: 9–10 minutes|  Total Time: 15 minutes| Cuisine Type: Australian / Southeast Asian fusion | Calories: Approx. 330–360 kcal per serving (estimate) | Servings: 4

📝 Ingredients 

  • 4 barramundi fillets (about 120–150g / 4–5 oz each)
  • 1 can (400ml / 13.5 fl oz) coconut milk
  • 1 tbsp lemongrass paste
  • 1 tbsp minced ginger
  • ½ jalapeño, finely chopped
  • 1 tbsp soy sauce
  • 1½ cups (about 50g / 1.8 oz) sliced silverbeet (Swiss chard), stems removed
  • Salt to taste
  • 1–2 tbsp lime juice (optional)
  • Chopped spring onion (optional)
  • Chopped red chilli (optional)

👨‍🍳 Instructions 

1. Prepare the coconut base

  • In a microwave-safe dish with a lid, pour in the coconut milk.
  • Add the lemongrass paste, minced ginger, chopped jalapeño, and soy sauce. 

  • Stir well until everything is fully combined. 

2. Add the greens

  • Add the sliced silverbeet to the coconut mixture.
  • Mix thoroughly to coat the silverbeet. 

  • Cover the dish with the lid.

3. Soften the silverbeet

  • Microwave on High for 3 minutes until the silverbeet has softened and wilted.

4. Prepare the fish

  • Season the barramundi fillets lightly with salt.
  • Place the fillets on top of the wilted silverbeet and coconut mixture. 

5. Poach the barramundi

  • Cover the dish again.
  • Microwave on High for 6–7 minutes, or until the barramundi flakes easily with a fork.
    • Cooking times may vary based on microwave strength.
    • Internal temperature should reach 63°C / 145°F.

6. Garnish and serve

  • Squeeze fresh lime juice over the fish.
  • Sprinkle chopped spring onion.
  • Add optional red chilli for extra kick. 

  • Serve immediately with rice, noodles, or crusty bread.

Tips & Ingredient Substitutions

✔ Vegan swap: Replace barramundi with firm tofu or mushrooms.
✔ Gluten-free option: Use tamari instead of soy sauce.
✔ Make it creamier: Use full-fat coconut milk.
✔ Make it lighter: Use lite coconut milk (it will be slightly thinner).
✔ No jalapeño: Substitute with red chilli, chilli flakes, or omit entirely.
✔ Boost the veggies: Add baby spinach, bok choy, or sliced capsicum (bell pepper).
✔ Time-saver: Prep the coconut base in the morning and refrigerate—just add fish and microwave at dinner.

FAQ 

1. Can I make this ahead of time?
You can prepare the coconut base and wilt the silverbeet ahead, but cook the fish fresh for best texture.

2. What other fish can I use besides barramundi?
Snapper, cod, tilapia, haddock, or basa all work well in this recipe.

3. How do I store leftovers?
Store in an airtight container for up to 2 days. Reheat gently in the microwave in 30-second intervals.

4. Can I use light coconut milk?
Yes, but the broth will be thinner and less creamy.

5. Can I make it spicier?
Use a whole jalapeño, add red chilli, or stir in a teaspoon of sambal oelek.

Wrap-Up 

This quick and comforting Coconut Poached Barramundi proves that delicious, aromatic meals don’t require long cooking times—or even a stovetop. With just a few pantry staples and your microwave, you get soft, tender fish and a beautifully fragrant coconut broth in minutes.

If you try this recipe, I’d love to hear how you enjoyed it!
Share your version in the comments and let me know:

👉 What other microwave meals would you like to see here next?

You might also enjoy:
✨ Microwave garlic butter green beans 

 Keywords

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