Coconut Milk Poached Fish Recipe

Introduction

Coconut Milk Poached Fish is a delicate and fragrant dish that highlights tender cod simmered gently in a creamy, aromatic coconut broth. Infused with fresh ginger, lemongrass, and a touch of chili, it’s a comforting meal perfect for any night of the week.

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
• To serve:
  • 1 spring onion, thinly sliced
  • 1 small handful fresh coriander, finely chopped
  • Drizzle of chilli oil (optional)
  • Cooked rice and lime wedges

Instructions

1. Step 1: Season the cod fillets with salt on both sides, then refrigerate for 30 minutes. This firms up the flesh and helps prevent it from falling apart during poaching.
2. Step 2: Meanwhile, prepare the aromatics. Thinly slice the onion, garlic, ginger, and red chilli if using. Using the flat side of a knife, gently bash the lemongrass stalks to release oils, then slice them very finely. Alternatively, blitz all aromatics in a food processor.
3. Step 3: Heat 1–2 tablespoons of vegetable or coconut oil in a medium saucepan over medium heat. Add the aromatics, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
4. Step 4: Add the coconut milk, fish sauce, stock cube, and sugar to the pan. Season with salt and pepper, then stir to combine.
5. Step 5: Bring the coconut broth to a simmer over medium-high heat. Cover, reduce the heat to low or medium-low, and let it simmer gently for 30 minutes to develop flavor.
6. Step 6: Add the cod fillets to the broth, cover, and cook until they are just cooked through, about 5 to 8 minutes depending on thickness. The fish should flake easily when tested.
7. Step 7: Carefully transfer the cod fillets to a shallow serving bowl. Ladle the fragrant broth over the fish. Garnish with spring onion, coriander, and a drizzle of chilli oil if desired. Serve with cooked rice, steamed vegetables, and lime wedges for squeezing on top.

Tips & Variations

• If chopping lemongrass finely seems daunting, use a food processor to blitz the aromatics for a smoother broth.
• Try using other flaky white fish like haddock or sea bass if cod is unavailable.
• For a milder dish, omit the red chilli and chilli oil or adjust to your heat preference.
• Add vegetables like baby bok choy or mushrooms to the broth for extra texture and nutrition.

Storage

Store any leftover poached fish and broth in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid breaking up the fish. It’s best served fresh but can be enjoyed chilled over salads or lightly warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish besides cod?

Yes, flaky white fish such as haddock, sea bass, or tilapia work well. Choose firm fillets that hold together during poaching.

What if I don’t have lemongrass?

You can substitute with a teaspoon of lemon zest and a teaspoon of grated fresh ginger to mimic some of the citrusy, aromatic notes lemongrass provides.

Coconut Milk Poached Fish Recipe

Print Recipe

★★★★★

4.7 from 133 reviews

This Coconut Milk Poached Fish recipe features tender pieces of flaky white fish gently simmered in a fragrant, creamy coconut broth infused with fresh aromatics like ginger, garlic, lemongrass, and a hint of chili. It’s a comforting, flavorful dish perfect for serving with steamed rice and a squeeze of lime, offering a deliciously fragrant and wholesome meal with Southeast Asian-inspired flavors.

• Author: Mila
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southeast Asian

Ingredients

Scale 1x2x3x

Fish

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

Aromatics & Broth

• 1 onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 15g fresh ginger, peeled and thinly sliced
• 1 red chilli (optional), thinly sliced
• 2 lemongrass stalks, tough outer layer removed and very thinly sliced
• 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
• Salt and pepper, to taste

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. Season the Fish: Season the cod fillets with salt on both sides, then refrigerate for 30 minutes. This step seasons the fish and firms up its flesh, helping it hold together during poaching.
2. Prepare Aromatics: While the fish chills, thinly slice the onion, garlic, ginger, and red chilli if using. Bash the lemongrass stalks with the flat side of a knife to release oils, then slice them very finely to ensure they soften during cooking. Alternatively, blitz all aromatics in a food processor for convenience.
3. Sauté Aromatics: Heat 1 to 2 tablespoons of vegetable or coconut oil in a medium saucepan over medium heat. Add the prepared aromatics and season with salt and pepper. Cook, stirring occasionally, until they are softened and fragrant, about 10 minutes.
4. Add Coconut Broth Ingredients: Pour in the coconut milk, add the fish sauce, stock cube, and sugar. Season again with salt and pepper, and stir to combine thoroughly.
5. Simmer the Broth: Bring the coconut broth to a simmer over medium-high heat. Then cover the saucepan, reduce the heat to low or medium-low, and let it simmer gently for 30 minutes to develop flavors.
6. Poach the Fish: Gently add the cod fillets to the simmering coconut broth. Cover and cook for 5 to 8 minutes, depending on the thickness of the fillets, until the fish is cooked through and flakes easily when pressed.
7. Serve: Carefully transfer the cooked cod fillets to a shallow serving bowl. Ladle the aromatic coconut broth over the fish. Garnish with sliced spring onion, fresh coriander, and a drizzle of chilli oil if desired. Serve hot alongside steamed rice and lime wedges for squeezing over.

Notes

• Ensure to slice the lemongrass very finely to avoid tough bits in the dish.
• Adjust the chili quantity or omit it according to your spice preference.
• Using thick, good quality coconut milk with high coconut extract intensifies the flavor and richness of the broth.
• Refrigerating the fish before poaching firms it up to ensure it stays intact during cooking.
• This dish pairs wonderfully with steamed vegetables or simple side salads for a complete meal.
• Drizzling chilli oil at the end adds a nice spicy kick but can be left out for milder flavor.

Keywords: coconut milk poached fish, cod recipe, poached fish, coconut broth fish, Southeast Asian fish recipe, healthy poached fish, creamy fish recipe