Name: Coconut Milk Poached Fish Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southeast Asian
Ingredients: 4 cod loins or fillets (around 150g each), or any flaky white fish; 1 onion, sliced; 4 garlic cloves, minced; 15g fresh ginger, peeled and thinly sliced; 1 red chilli, sliced (optional); 2 lemongrass stalks, tough outer layer removed and bruised; 1-2 tbsp 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; 1 spring onion, thinly sliced; 1 small handful fresh coriander, finely chopped; Drizzle of chilli oil (optional); Cooked rice; Lime wedges

Jump to Recipe·Print Recipe

If you’re looking for a luscious, comforting dish that’s both light and full of flavor, this Coconut Milk Poached Fish Recipe is exactly what you need. I’ve always loved how the gentle poaching in creamy coconut milk keeps the fish tender while infusing it with fragrant notes of ginger, lemongrass, and a subtle kick from chili. Whether it’s a cozy dinner or a dish to impress friends, this recipe never fails to deliver.

One of the things I adore about this Coconut Milk Poached Fish Recipe is how simple it is to pull together, yet it tastes like you’ve spent hours in the kitchen. The coconut milk adds a natural richness that pairs beautifully with flaky white fish like cod, making it perfect for a quick weeknight meal or a relaxed weekend treat. Trust me, once you try this, it’ll become a staple in your recipe rotation.

Ingredients You’ll Need

Every ingredient in this recipe plays a big part in creating that fragrant, balanced bowl of goodness. Picking fresh aromatics and a good-quality coconut milk can really elevate the final dish, so don’t rush this step.

Cod loins or fillets: Choose flaky white fish like cod for delicate texture and mild flavor that soaks up the poaching liquid beautifully.
Onion: Adds a subtle sweetness and depth to the poaching broth.
Garlic cloves: Fresh garlic will give you that lovely aromatic base every great curry starts with.
Fresh ginger: Peeled and sliced thinly, ginger adds warmth and a zingy freshness.
Red chilli (optional): A stripe of heat that balances the creaminess; adjust to your spice level.
Lemongrass stalks: Remove tough outer layers to release the citrusy flavor that brightens the entire dish.
Vegetable or coconut oil: Used for gently frying aromatics to wake up their flavors.
Coconut milk (good-quality): Aim for full-fat with at least 70% coconut extract for the richest, creamiest broth.
Fish sauce: This salty, umami-packed ingredient is the secret to depth and authenticity.
Stock cube (vegetable or chicken): Adds an extra layer of savory goodness to the broth.
Sugar: Just a touch to balance acidity and spice.
Spring onion: Thinly sliced for a fresh, crisp garnish.
Fresh coriander: A handful, finely chopped to add bright herbaceous notes.
Chilli oil (optional): Drizzle over at the end if you want an extra smoky heat kick.
Cooked rice and lime wedges: Essential companionship for soaking up the fragrant sauce and adding a zesty finish.

Variations

I love how flexible this Coconut Milk Poached Fish Recipe is—you can tweak it depending on what you have or want to highlight. Personalizing it is half the fun, so don’t be shy to experiment!

Seafood Swap: I sometimes swap the cod for salmon or sea bass for a richer taste and silkier texture. Just adjust poaching times slightly to avoid overcooking.
Vegetarian Version: Replace fish with tofu or firm mushrooms and use vegetable stock cube to keep it plant-based, while still soaking up all those flavors deliciously.
Heat Levels: If you like it fiery, double the red chili or add sliced Thai bird’s eye chili; for mild, skip it entirely or just leave the seeds out.
Herb Twists: Fresh basil or mint can make a lovely switch or addition to coriander, adding a fresh punch to every bite.

How to Make Coconut Milk Poached Fish Recipe

Step 1: Prep Your Aromatics

Start by peeling and thinly slicing the onion, garlic, and fresh ginger. Don’t forget to bruise the lemongrass stalks by gently smashing them with the back of your knife to release their oils—this step unlocks their full citrusy aroma. If you’re using chili, slice it finely, and remember you can always add more heat later!

Step 2: Sauté and Build Your Broth

Heat a splash of vegetable or coconut oil in a wide pan over medium heat. Toss in the onions, garlic, ginger, lemongrass, and chili; gently fry until they soften and release their fragrance, about 5 minutes. This step really layer in the flavor, so don’t rush it. Then stir in the coconut milk, add the stock cube, fish sauce, and sugar, and bring the mixture to a gentle simmer.

Step 3: Poach the Fish Nicely

Gently slide your fish fillets into the simmering coconut broth, making sure they’re submerged. Let them poach gently—no boiling here!—for around 8 to 10 minutes, depending on thickness, until the fish flakes easily with a fork. This gentle cooking keeps the fish moist and lets the broth flavors truly soak in.

How to Serve Coconut Milk Poached Fish Recipe

A shallow silver pan filled with a creamy light yellow broth, covered with soft white fish pieces partly submerged, bright green spinach leaves scattered throughout, and topped with fresh green cilantro leaves and thinly sliced pale green onions. Orange-red chili oil is drizzled over the surface in irregular spots, adding a vibrant contrast, with small red chili flakes sprinkled around. In the corner, a rustic wooden bowl holds fresh lime halves on a white marbled surface, and a folded white cloth with black stripes is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with a generous sprinkle of thinly sliced spring onion and fresh coriander—it brightens up both flavor and presentation so beautifully. If I’m feeling a little indulgent, a drizzle of chili oil on top adds that subtle smoky heat I crave, but that’s totally optional. Lime wedges on the side are non-negotiable in my house—they add that zingy freshness that cuts through the creaminess perfectly.

Side Dishes

This Coconut Milk Poached Fish Recipe pairs wonderfully with fluffy steamed jasmine rice—perfect for soaking up every last drop of that fragrant sauce. I’ve also served it alongside lightly sautéed greens like bok choy or spinach to add a fresh, crunchy texture that balances the richness.

Creative Ways to Present

For dinner parties, I like to serve the fish fillets nestled in shallow bowls with the coconut broth poured over, garnished with vibrant herbs and a swirl of chili oil. Placing a small wedge of lime on the rim of each bowl makes it feel extra special. You can also serve it family-style in a beautiful, wide pan right on the table—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers in an airtight container and refrigerate them for up to 2 days. The fish can become a touch softer after sitting, so I find the broth actually tastes even more developed the next day. Just give it a gentle stir before reheating to recombine the flavors.

Freezing

Freezing poached fish can be a little tricky because the texture changes once thawed. I’ve done it a couple of times by freezing the broth and fish separately—freeze the broth in a sealed container and the fish wrapped well in foil or plastic wrap. Thaw gently overnight in the fridge to keep the flavors intact.

Reheating

When reheating, I warm the coconut milk broth slowly on the stove to avoid breaking the fat, and then gently add the fish to warm through—this prevents overcooking and keeps it tender. A quick zap in the microwave can work in a pinch, but watch the time carefully to avoid drying it out.

FAQs

Can I use other types of fish for this Coconut Milk Poached Fish Recipe?

Absolutely! While cod is fantastic for its mild flavor and firmness, you can use any flaky white fish like haddock, pollock, or even salmon for a richer flavor. Just remember to adjust the cooking time based on the thickness and type of fish to keep it tender and avoid overcooking.
Is it possible to make this recipe vegan or vegetarian?

Yes, you can swap the fish for tofu or mushrooms and use vegetable stock instead of chicken or fish stock cube. The coconut milk provides plenty of richness, so the dish remains creamy and satisfying without any animal products.
How spicy is this Coconut Milk Poached Fish Recipe?

The traditional recipe includes some red chili for gentle heat, but it’s totally adjustable. You can leave the chili out for a mild dish or add more or different types of chili if you want it fiery. The chili oil garnish also adds optional heat for those who like to turn up the spice.
What can I serve with Coconut Milk Poached Fish?

Steamed jasmine or basmati rice is the classic pairing since it soaks up the delicious broth. You could also serve it with lightly stir-fried greens or a crisp cucumber salad for some refreshing contrast.
How do I know when the fish is perfectly poached?

The fish is done when it easily flakes apart with a fork but still feels tender and moist. Overcooking will make it tough and dry, so keep the heat low and check around 8-10 minutes depending on the thickness of your fillets.

Final Thoughts

This Coconut Milk Poached Fish Recipe holds a special place in my kitchen — it’s comforting, easy, and full of those layered flavors that make every bite memorable. I genuinely believe you’ll enjoy making it as much as eating it, especially when you see how simple ingredients turn into something so vibrant and satisfying. Give it a try next time you want a dish that’s both elegant and effortless—you might find it becoming one of your go-to weeknight favorites too!