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Coconut Milk Poached Fish Recipe

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4.4 from 140 reviews

This Coconut Milk Poached Fish recipe features delicate cod fillets gently cooked in a fragrant, creamy coconut milk broth infused with garlic, ginger, lemongrass, and a touch of chili. Perfectly balanced with fish sauce and a hint of sweetness, this dish is both comforting and exotic, served with fresh coriander, spring onions, and lime wedges over steamed rice.

Ingredients

Scale

For the Fish and Broth

  • 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

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. Prepare the aromatics: Slice the onion and peel and thinly slice the ginger. Mince the garlic cloves, slice the red chilli if using, and bruise the lemongrass stalks by lightly crushing them to release their flavor.
  2. Heat the oil and soften aromatics: In a large pan or skillet over medium heat, add the vegetable or coconut oil. Once hot, add the sliced onion, garlic, ginger, chilli, and lemongrass. Cook gently for about 5 minutes, stirring occasionally until the onion softens and the mixture becomes fragrant.
  3. Add coconut milk and seasonings: Pour in the coconut milk and stir to combine. Add the fish sauce, stock cube, and sugar. Bring the mixture to a gentle simmer.
  4. Poach the fish: Gently place the cod fillets into the simmering coconut milk broth. Reduce the heat to low and poach the fish gently for about 8-10 minutes or until the fish is opaque and flakes easily with a fork.
  5. Adjust seasoning: Taste the broth and adjust seasoning with additional fish sauce or sugar if needed, balancing salty and sweet flavors.
  6. Serve: Carefully transfer the fish and some broth to serving plates. Garnish with thinly sliced spring onion, fresh coriander, and a drizzle of chilli oil if desired. Serve alongside steamed rice and lime wedges for squeezing over.

Notes

  • Use any firm white fish if cod is unavailable, such as haddock or halibut.
  • Control the heat by omitting or adjusting the amount of red chilli.
  • Lemongrass adds unique fragrance but can be substituted with a splash of lime zest if unavailable.
  • Be gentle with cooking the fish to avoid breaking the fillets.
  • This dish pairs beautifully with jasmine or basmati rice.

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