Name: Coconut Milk Poached Fish Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Southeast Asian
Ingredients: 4 cod loins or fillets (around 150g each), or any flaky white fish; Salt, for seasoning; 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; 1 spring onion, thinly sliced; 1 small handful fresh coriander, finely chopped; Drizzle of chilli oil (optional); Cooked rice; Lime wedges

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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.

A close-up shot of a dish in a white bowl showing several layers: at the bottom is a creamy white yogurt base, topped with slices of soft white paneer cheese. On top of the paneer, there are visible drops of bright orange oil, scattered red chili flakes, and finely chopped fresh green herbs like cilantro and spring onion. The spices and herbs add small bursts of red and green color against the smooth white layers, creating a textured, colorful look. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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.
Step 4: Add the coconut milk, fish sauce, stock cube, and sugar to the pan. Season with salt and pepper, then stir to combine.
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.
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.
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

The dish is served in a white bowl with a green rim, filled with a creamy white sauce that covers the base. On top, there are several soft, white dumplings or poached items arranged in the center. A bright orange oil or chili oil is drizzled around and on top of the dumplings, creating contrast with the white sauce. The dish is sprinkled with finely chopped green herbs and sliced green onions, adding pops of green color. There are also red chili flakes scattered evenly over the top. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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.