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Thai-Inspired Coconut Poached Fish Recipe

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4.3 from 13 reviews

This Thai-inspired coconut poached fish recipe features firm white fish gently cooked in a fragrant coconut milk broth infused with ginger, garlic, Serrano chile, and lime. The poaching liquid combines seafood stock, fish sauce, and fresh aromatics to create a rich yet light dish perfect for serving over jasmine rice. Garnished with fresh cilantro, scallions, and optional chili oil, this meal offers a beautifully balanced flavor profile with minimal fuss and only 30 minutes of total prep and cooking time.

Ingredients

Fish

  • 1.25 lbs. firm white fish, such as halibut or cod, cut into 4 fillets
  • Kosher salt

Poaching Broth

  • 2 Tbsp. neutral cooking oil
  • 1 small white onion, thinly sliced (about 2 heaping cups)
  • 3 to 4 garlic cloves, thinly sliced
  • 2 Tbsp. minced fresh ginger
  • 1 Serrano or Thai chile, thinly sliced (remove seeds for less heat)
  • 1 (13 1/2-oz.) can coconut milk
  • 1 cup seafood stock
  • 2 tsp. fish sauce
  • 1 tsp. granulated sugar
  • 1 lime, zest and juice, divided
  • 2 handfuls fresh spinach

Garnishes and Serving

  • Fresh cilantro leaves and stems for garnish (about 1/2 cup)
  • 1 to 2 scallions, thinly sliced, for garnish
  • 1 tsp. chili oil or chili crisp, for garnish (optional)
  • Jasmine rice, for serving

Instructions

  1. Season the Fish: Evenly season the fish fillets with kosher salt and set aside while preparing the broth.
  2. Sauté Aromatics: Heat the neutral cooking oil in a large skillet with a fitted lid over medium heat. Add the thinly sliced onion and cook until softened, about 5 minutes. Stir in the sliced garlic, minced ginger, and sliced Serrano chile, cooking for an additional 2 minutes until fragrant.
  3. Prepare Poaching Liquid: Pour in the coconut milk, seafood stock, fish sauce, granulated sugar, and lime zest. Bring the mixture to a gentle simmer. Add the fresh spinach and stir until wilted.
  4. Poach the Fish: Nestle the seasoned fish fillets into the coconut broth so they are mostly submerged. Turn the heat down to low, cover with the lid, and cook until the fish is just cooked through and opaque, about 6 to 8 minutes.
  5. Finish and Garnish: Remove the lid and add a generous squeeze of lime juice (start with about 1 tablespoon, taste, and add more if desired). Garnish with fresh cilantro leaves and stems, thinly sliced scallions, and a drizzle of chili oil or chili crisp if using.
  6. Serve: Serve the poached fish and coconut broth over cooked jasmine rice for a complete meal.

Notes

  • For less heat, remove the seeds from the Serrano or Thai chile before slicing.
  • Use a firm white fish like halibut or cod to ensure the fillets hold together while poaching.
  • Adjust the amount of lime juice at the end to balance acidity to your taste.
  • Chili oil or chili crisp is optional but adds a nice spicy finish and depth of flavor.
  • If you cannot find seafood stock, you can substitute with chicken stock or water with a pinch of fish sauce.

Find it online: https://recipeplenty.com/thai-inspired-coconut-poached-fish-recipe/