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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/coconut-milk-poached-fish-recipe/