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

Jump to Recipe· 3.9 from 41 reviews

If you’re craving a dish that’s both comforting and bursting with vibrant flavors, then this Coconut Milk Poached Fish Recipe is your new best friend in the kitchen. Imagine tender, flaky fish gently simmered in a rich, aromatic coconut milk broth infused with fragrant lemongrass, zesty ginger, and a touch of heat from chilli—each spoonful transporting you to a tropical paradise. This recipe strikes the perfect balance between simplicity and depth, making it an irresistible choice for any day you want something special yet effortless.

Ingredients You’ll Need

The image shows a white plate with four pieces of raw white fish fillets, smooth and slightly shiny, arranged in a loose cluster on the left. To the right, a light brown chopping board sits on a black surface, holding several food items arranged neatly: a bunch of fresh green cilantro at the top, bright red chili slices just below it, a pile of thinly sliced white onions to the right, minced shallots, thin yellow ginger slices, and several peeled garlic cloves scattered near the bottom. Below the chopping board, there are three small white square dishes with grid patterns, holding chopped green onions on the left and white granulated salt on the right. A bright green lime sits between these dishes. On the bottom left of the image, a can of coconut milk with a metallic top and dark label rests next to a dark sauce bottle with a green cap and a mostly white and green label. The scene is set on a white marbled surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

The magic of this dish starts with some very simple yet essential ingredients that each bring their own flair, creating a harmonious blend of flavors, colors, and textures. From the fresh zing of ginger to the creamy richness of coconut milk, every component is thoughtfully chosen to make the poaching liquid deliciously aromatic and luscious.

Cod loins or fillets (4 pieces, around 150g each): Choose any flaky white fish for the perfect tender bite.
Onion (1): Adds a subtle sweetness and depth to the broth when gently softened.
Garlic cloves (4): Provides that irresistible aromatic base flavor.
Fresh ginger (15g, peeled): Brings a bright, zesty warmth that lifts the entire dish.
Red chilli (1, optional): For those who love a little kick, it adds just the right hint of spice.
Lemongrass stalks (2, tough outer layer removed): Infuses the broth with a fresh, citrusy fragrance.
Vegetable or coconut oil: Helps to sauté the aromatics gently before poaching.
Good-quality coconut milk (2 tins of 400g each): Look for a brand with at least 70% coconut extract for that creamy, rich base.
Fish sauce (2 tbsp): Adds a salty, umami depth that’s essential to balancing the sweetness of the coconut.
Stock cube (vegetable or chicken, 1): Enhances the broth with an extra layer of savoriness.
Sugar (1 tsp): Helps round out the bold flavors with a gentle touch of sweetness.
Spring onion (1, thinly sliced): Crisp, fresh garnish to brighten the finished dish.
Fresh coriander (small handful, finely chopped): Adds a refreshing herbal note as a finishing touch.
Chilli oil (a drizzle, optional): Gives a beautiful, spicy accent for those who like it hot.
Cooked rice and lime wedges: Perfect accompaniments to soak up all that delicious sauce.

How to Make Coconut Milk Poached Fish Recipe

Step 1: Prepare Your Aromatics

Begin by finely slicing the onion, crushing the garlic cloves, peeling and grating the fresh ginger, and trimming the tough outer layers from the lemongrass before bruising the stalks by gently hitting them with the back of a knife. If using, slice the red chilli thinly to release some heat while still keeping a nice bite.

Step 2: Sauté for Flavor

Heat a splash of vegetable or coconut oil in a wide pan over medium heat. Toss in the onion, garlic, ginger, chilli, and lemongrass, and cook gently until softened and fragrant, usually about 5-7 minutes. This step is crucial as it builds the flavorful base for your poaching liquid.

Step 3: Add Coconut Milk & Seasonings

Pour in both tins of coconut milk alongside the fish sauce, crumbled stock cube, and sugar. Stir well to combine, then bring the mixture to a gentle simmer so the flavors meld and the broth thickens slightly into a silky sauce.

Step 4: Poach the Fish

Carefully add the fish fillets to the simmering coconut broth, making sure they are fully submerged. Cover the pan and let the fish cook gently over low heat for 8-10 minutes, or until the flesh turns opaque and flakes easily with a fork. The poaching technique ensures the fish stays tender and infused with the fragrant coconut sauce.

How to Serve Coconut Milk Poached Fish Recipe

A top-down view shows a silver pan on a stove with thinly sliced white onions, bright red chili rings, and light yellow slivers of garlic spread across the pan surface. The onions have different stages of cooking, varying from raw white to translucent as they soften. A red spatula with a wooden handle is seen stirring the mixture in one image. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of thinly sliced spring onions and finely chopped fresh coriander adds a fresh, slightly crunchy element that complements the creamy fish beautifully. If you enjoy a spicy touch, a light drizzle of chilli oil on top will elevate the dish visually and flavor-wise.

Side Dishes

This Coconut Milk Poached Fish Recipe truly shines when paired with steamed jasmine or basmati rice to soak up the luscious broth. Lime wedges served alongside offer a zesty contrast, allowing each bite to be brightened with a squeeze of fresh citrus.

Creative Ways to Present

For a stunning presentation at your next dinner, serve the fish in wide, shallow bowls so the coconut sauce pools invitingly around the fillets. Garnish with vibrant herbs and lime wedges neatly arranged on the side. If you’re feeling festive, scatter some toasted coconut flakes on top for a texture surprise that pairs wonderfully with the tropical flavors.

Make Ahead and Storage

Storing Leftovers

Any leftovers of this Coconut Milk Poached Fish Recipe should be transferred to an airtight container and refrigerated promptly. The fish and coconut broth keep well for up to 2 days, allowing you to enjoy the fragrant flavors without compromise.

Freezing

While freezing the entire poached fish dish is possible, it is best to freeze the coconut milk broth and fish separately to maintain texture quality. Store them in freezer-safe containers for up to 1 month. When ready to eat, thaw overnight in the fridge to preserve the creamy consistency.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating. Avoid high heat to keep the fish tender, and add a splash of water or extra coconut milk if the sauce thickens too much during reheating.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While cod is ideal for its flaky texture, other white fish like haddock, halibut, or snapper will work wonderfully. Just adjust the poaching time depending on the thickness of the fillets to avoid overcooking.

Is it necessary to use lemongrass?

Lemongrass adds a unique citrusy aroma that defines the dish’s character, but if you can’t find any, a small amount of lemon zest or lime leaves can provide a similar bright note as a substitute.

What if I don’t have fish sauce?

If fish sauce isn’t available, you can replace it with soy sauce or a dash of Worcestershire sauce to maintain that umami punch, but the flavor profile will be slightly different.

How spicy is the recipe if I add the chilli?

The heat level is quite adjustable—you can add just a small slice of red chilli for a gentle warmth or pack in more if you like things fiery. The creamy coconut milk beautifully balances the spiciness so it never overwhelms.

Can I make this recipe vegan or vegetarian?

To make a vegan version, simply swap the fish with firm tofu or mushrooms, and replace fish sauce with a vegan alternative like tamari or seaweed-based seasoning. The coconut milk broth itself is naturally plant-based and deliciously rich.

Final Thoughts

With its simple yet exotic flavors and easy cooking process, this Coconut Milk Poached Fish Recipe is a guaranteed showstopper at any meal. Whether you’re cooking a weeknight dinner or a special occasion, this dish invites you to enjoy the soothing comfort of poached fish with an irresistible tropical twist. So gather your ingredients, dive into the rich broth, and savor every flavorful bite—you’ll be coming back to this recipe again and again!