Coconut Milk Poached Fish Recipe

Introduction

Coconut Milk Poached Fish is a fragrant and delicate dish that combines tender white fish with a creamy, aromatic coconut broth. Infused with lemongrass, ginger, and a touch of chili, it’s both comforting and exotic—perfect for a light yet satisfying meal.

Ingredients

• 4 cod loins or fillets (around 150g each), or any flaky white fish
• 1 onion
• 4 garlic cloves
• 15g fresh ginger, peeled
• 1 red chilli (optional)
• 2 lemongrass stalks, tough outer layer removed
• Vegetable or coconut oil
• 2 x 400g tins good-quality coconut milk (ideally, at least 70% coconut extract)
• 2 tbsp fish sauce
• 1 stock cube (vegetable or chicken)
• 1 tsp sugar
• To serve:
• 1 spring onion, thinly sliced
• 1 small handful fresh coriander, finely chopped
• Drizzle of chilli oil (optional)
• Cooked rice and lime wedges

Instructions

1. Step 1: Season the cod fillets with salt on both sides, then refrigerate for 30 minutes. This firms up the flesh, helping it hold together while poaching.
2. Step 2: Meanwhile, prepare the aromatics. Thinly slice the onion, garlic, ginger, and red chilli if using. Lightly bash the lemongrass stalks with the flat side of a knife to release oils, then slice very finely. Alternatively, blend the aromatics in a food processor.
3. Step 3: Heat 1-2 tablespoons of vegetable or coconut oil in a medium saucepan over medium heat. Add the aromatics and season with salt and pepper. Cook, stirring occasionally, until softened, about 10 minutes.
4. Step 4: Stir in the coconut milk, fish sauce, stock cube, and sugar. Season with salt and pepper, then mix well to combine.
5. Step 5: Bring the coconut broth to a simmer over medium-high heat. Cover, reduce heat to low or medium-low, and let simmer for 30 minutes.
6. Step 6: Add the cod fillets to the coconut broth. Cover and cook until just cooked through, 5 to 8 minutes depending on thickness. The fish should flake gently when pressed.
7. Step 7: To serve, carefully transfer the fish to a shallow serving bowl and ladle the broth over the top. Garnish with sliced spring onion, chopped coriander, and a drizzle of chilli oil if desired. Serve with rice and lime wedges on the side.

Tips & Variations

• If you prefer less heat, omit the red chilli or use a milder variety.
• Try using other firm white fish such as haddock, snapper, or halibut if cod isn’t available.
• For quicker prep, blitz the aromatics in a food processor instead of slicing finely by hand.
• Add some steamed vegetables like bok choy or green beans to the broth in the last few minutes for a complete one-pot meal.

Storage

Store leftover fish and broth in an airtight container in the refrigerator for up to 2 days. Gently reheat on the stovetop over low heat to avoid breaking apart the fish. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned fish for this recipe?

Fresh or frozen flaky white fish fillets work best for poaching in coconut broth. Canned fish is typically already cooked and will not hold up well in this preparation.

What if I don’t have lemongrass?

If lemongrass is unavailable, you can substitute with a small amount of lemon zest and a splash of lime juice to add citrus notes, though the flavor will be less authentic.

Coconut Milk Poached Fish Recipe

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4.8 from 51 reviews

This Coconut Milk Poached Fish recipe features tender cod fillets gently simmered in a fragrant and creamy coconut broth enriched with aromatic garlic, ginger, lemongrass, and a hint of chili. Balanced by fish sauce and a touch of sweetness, the dish is finished with fresh spring onion, coriander, and an optional drizzle of chili oil. Perfectly paired with steamed rice and lime wedges, it offers a comforting and flavorful meal inspired by Southeast Asian cuisine.

• Author: Cleo
• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southeast Asian

Ingredients

Scale 1x2x3x

Fish and Seasoning

• 4 cod loins or fillets (around 150g each), or any flaky white fish
• Salt, for seasoning

Aromatics and Broth

• 1 onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 15g fresh ginger, peeled and thinly sliced
• 1 red chilli (optional), thinly sliced
• 2 lemongrass stalks, tough outer layer removed, bashed and sliced very thinly
• Vegetable or coconut oil, 1-2 tablespoons
• 2 x 400g tins good-quality coconut milk (ideally at least 70% coconut extract)
• 2 tbsp fish sauce
• 1 stock cube (vegetable or chicken)
• 1 tsp sugar
• Salt and pepper, to taste

To Serve

• 1 spring onion, thinly sliced
• 1 small handful fresh coriander, finely chopped
• Drizzle of chilli oil (optional)
• Cooked rice
• Lime wedges

Instructions

1. Season the Fish: Season the cod fillets with salt on both sides. Place in the refrigerator for 30 minutes to firm up the flesh and enhance flavor, preventing the fish from falling apart during poaching.
2. Prepare Aromatics: While the fish chills, thinly slice the onion, garlic, ginger, and red chilli if using. Bash the lemongrass stalks with the flat side of a knife to release oils, then slice them very thinly so they will soften well in the broth. Alternatively, blitz these aromatics in a food processor for convenience.
3. Cook Aromatics: Heat 1 to 2 tablespoons of vegetable or coconut oil in a medium saucepan over medium heat. Add the prepared aromatics and season with salt and pepper. Cook, stirring occasionally, until softened and fragrant, about 10 minutes.
4. Make Coconut Broth: Pour in the coconut milk, then add the fish sauce, stock cube, and sugar. Season again with salt and pepper to taste and stir well to combine all ingredients.
5. Simmer the Broth: Bring the coconut mixture to a simmer over medium-high heat. Once simmering, cover the pan, reduce the heat to low or medium-low, and allow to gently simmer for 30 minutes to develop deep flavors.
6. Poach the Fish: Gently add the cod fillets to the coconut broth, cover the pan, and cook for 5 to 8 minutes depending on the thickness of the fish. The fish is ready when it flakes easily when pressed with a fork.
7. Serve: Carefully transfer the cooked cod fillets to a shallow serving bowl. Ladle the fragrant coconut broth over the fish. Garnish with sliced spring onion, chopped coriander, and an optional drizzle of chilli oil. Serve with steamed rice, a side of steamed vegetables, and lime wedges for squeezing over the dish to add brightness.

Notes

• Using fresh lemongrass and slicing it very thinly is key to a smooth broth without chewy fibers.
• Adjust the amount of chilli to your heat preference or omit it for a milder dish.
• Poaching times vary by fish thickness; avoid overcooking to keep the fish tender.
• This recipe works well with other flaky white fish such as haddock or halibut.
• Serve with steamed vegetables or a fresh salad for a balanced meal.

Keywords: Coconut milk fish, poached fish, cod recipe, Southeast Asian fish dish, coconut broth fish, healthy seafood recipe