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Thai-Inspired Coconut Poached Fish Recipe

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4 from 52 reviews

Thai-Inspired Coconut Poached Fish features a fragrant, aromatic coconut broth infused with fresh ginger, garlic, and chile, perfectly poaching firm white fish fillets for a tender, flavorful main course. This recipe is simple, healthy, and comes together in under 30 minutes, ideal for a light yet satisfying meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Fish and Seasoning

  • 1.25 lbs. firm white fish (halibut or cod), cut into 4 fillets
  • Kosher salt, to taste

Broth and Aromatics

  • 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 (seeds removed 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

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

Instructions

  1. Season the fish: Evenly season the fish fillets with kosher salt and set aside to allow the seasoning to penetrate the fish.
  2. Sauté the 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 garlic, minced ginger, and sliced chile, cooking for an additional 2 minutes until the mixture becomes aromatic.
  3. Prepare the coconut broth: Add the coconut milk, seafood stock, fish sauce, granulated sugar, and lime zest to the skillet. Bring this mixture to a gentle simmer, allowing the flavors to meld.
  4. Wilt the spinach: Add two handfuls of fresh spinach to the simmering broth and stir until wilted and incorporated.
  5. Poach the fish: Nestle the seasoned fish fillets gently into the coconut broth, ensuring they are mostly submerged. Lower the heat to low, cover with the fitted lid, and cook until the fish is just cooked through and opaque, approximately 6 to 8 minutes.
  6. Finish with lime juice: Remove the lid and add about 1 tablespoon of fresh lime juice. Taste the broth and adjust with more lime juice if desired for brightness.
  7. Garnish and serve: Garnish the dish with fresh cilantro leaves and stems, sliced scallions, and a drizzle of chili oil or chili crisp if using. Serve the poached fish and aromatic coconut broth over steamed Jasmine rice for a complete meal.

Notes

  • Nutrition facts do not include the Jasmine rice.
  • Storage: Transfer any leftover fish and broth to an airtight container and refrigerate for 1 to 2 days.
  • Reheating: It’s best to rewarm this dish gently in a skillet over medium-low heat with the skillet covered to prevent the fish from drying out. After warming, add a fresh spritz of lime juice to refresh the flavors. Microwaving is possible in a pinch but may dry out the fish.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Diabetic, Gluten Free

Find it online: https://recipesvibe.com/thai-inspired-coconut-poached-fish-recipe-2/