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Coconut Milk Poached Fish Recipe

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3.9 from 41 reviews

This Coconut Milk Poached Fish recipe features delicate cod loins gently simmered in a fragrant coconut milk broth infused with fresh aromatics like ginger, garlic, lemongrass, and a hint of chili. Enhanced with fish sauce and a touch of sweetness, this dish delivers a balance of creamy, savory, and subtly spicy flavors, perfect served over steamed rice with fresh coriander and lime wedges for a light, comforting meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Fish

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

Aromatics & Flavorings

  • 1 onion
  • 4 garlic cloves
  • 15g fresh ginger, peeled
  • 1 red chilli (optional)
  • 2 lemongrass stalks, tough outer layer removed

Liquids & Seasoning

  • 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: Finely chop the onion, garlic, and ginger. Slice the red chilli and bruise the lemongrass stalks by smashing them lightly to release their fragrance.
  2. Sauté the aromatics: Heat a splash of vegetable or coconut oil in a large deep pan over medium heat. Add the onion, garlic, ginger, chilli, and lemongrass, and sauté until softened and fragrant, about 3-5 minutes.
  3. Add coconut milk and seasonings: Pour in the coconut milk, then add the fish sauce, stock cube, and sugar. Stir gently to combine and bring the liquid to a gentle simmer.
  4. Poach the fish: Carefully place the cod loins into the simmering coconut broth. Ensure they are mostly submerged. Cook gently over low to medium heat for 8-10 minutes, or until the fish is opaque and cooked through.
  5. Prepare to serve: Remove the fish carefully with a slotted spoon. Discard the lemongrass stalks. Adjust seasoning of the broth if needed. Serve the poached fish over cooked rice, ladle some coconut broth over, and garnish with sliced spring onion, fresh coriander, and a drizzle of chilli oil and a squeeze of lime.

Notes

  • If you prefer less heat, omit the red chilli and chilli oil.
  • Use fish like cod, haddock, or snapper for best flaky results.
  • The broth can be made ahead and reheated gently before poaching the fish.
  • This dish pairs well with jasmine or basmati rice for a fragrant meal.
  • Be gentle when poaching fish to keep it tender and avoid breaking it apart.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southeast Asian

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