Name: Thai-Inspired Coconut Poached Fish Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1.25 lbs. firm white fish, such as halibut or cod, cut into 4 fillets; Kosher salt, to taste; 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 if desired); 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; Fresh cilantro leaves and stems (about 1/2 cup); 1 to 2 scallions, thinly sliced; 1 tsp. chili oil or chili crisp (optional); Jasmine rice, for serving

Jump to Recipe· 3.9 from 53 reviews

If you’re craving a dish that tastes like a warm hug from Thailand, then this Thai-Inspired Coconut Poached Fish Recipe is exactly what you need. Imagine tender, flaky white fish gently cooked in a luscious, aromatic coconut broth infused with garlic, ginger, and a hint of chili warmth, all finished with fresh lime and herbs for a burst of brightness. It’s light yet satisfying, incredibly flavorful, and comes together in under 30 minutes — perfect for weeknights or when you want to impress with little fuss.

Ingredients You'll Need

The image shows a metal cooking pan on a white marbled surface, filled with a creamy light yellow sauce. Inside the sauce, dark green spinach leaves are mixed in, folded over and spread throughout. On the right side, thick, white fish fillets rest on top of the sauce and spinach, partially submerged, showing their smooth texture. The pan is filled about halfway, and the sauce looks thick and smooth with visible small bits of onions or spices floating inside. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a starring role, combining simple, fresh flavors and textures that create a harmonious and vibrant dish. From the creamy coconut milk to the zesty lime, every element adds depth and brightness to the final plate.

Firm white fish (1.25 lbs.): Choose halibut or cod for a mild flavor and sturdy texture that holds up beautifully when poached.
Kosher salt: Essential for seasoning the fish evenly and enhancing all the flavors throughout the dish.
Neutral cooking oil (2 Tbsp.): Used for sautéing the aromatics without overpowering their delicate aromas.
White onion (1 small, sliced): Adds natural sweetness and soft texture when gently cooked down.
Garlic cloves (3 to 4, sliced): Infuses the broth with savory depth and that signature Thai flavor foundation.
Fresh ginger (2 Tbsp., minced): Brings a bright, spicy warmth essential to Thai cuisine.
Serrano or Thai chile (1, sliced): Adds a subtle heat and layers of complexity; remove seeds to keep it mild.
Coconut milk (13 ½ oz. can): Creates the creamy, silky broth that’s key to this recipe’s luscious mouthfeel.
Seafood stock (1 cup): Deepens the oceanic flavors and balances the richness of the coconut milk.
Fish sauce (2 tsp.): Adds umami and a distinctly Thai savory punch that ties everything together.
Granulated sugar (1 tsp.): Balances acidity and heat with a gentle touch of sweetness.
Lime (1, zest and juice): The zest brightens the poaching broth; the juice added at the end livens up the finished dish.
Fresh spinach (2 handfuls): Adds vibrant color and a bit of tender greenery wilted into the broth.
Fresh cilantro leaves and stems (~½ cup): Bright, herbaceous garnish that complements the coconut base.
Scallions (1 to 2, sliced): Provides a crisp, mild onion flavor and fresh crunch.
Chili oil or chili crisp (1 tsp., optional): For those who love a spicy kick, this drizzle brings a fabulous heat and texture contrast.
Jasmine rice: Perfect for soaking up all the aromatic coconut broth at serving time.

How to Make Thai-Inspired Coconut Poached Fish Recipe

Step 1: Season and Prepare the Fish

Start by seasoning the fish fillets generously with kosher salt. This is crucial to ensuring each piece is flavorful throughout. Set the fillets aside while you begin preparing the broth so they’re ready to nestle in later.

Step 2: Cook the Aromatics

Heat the neutral oil in a large skillet with a fitted lid over medium heat. Add the thinly sliced white onions and soften them gently for about 5 minutes, stirring occasionally. Next, stir in the sliced garlic, minced ginger, and thinly sliced chile. Cook everything for another 2 minutes until the kitchen fills with those amazing inviting aromas that make your mouth water.

Step 3: Build the Coconut Broth

Pour in the entire can of coconut milk along with the seafood stock, fish sauce, granulated sugar, and lime zest. Bring this flavorful mixture to a gentle simmer to allow all the ingredients to marry beautifully. Add in the fresh spinach and stir just until it wilts, adding a lovely pop of green and subtle earthiness.

Step 4: Poach the Fish

Carefully nestle the fish fillets into the coconut broth, making sure they are mostly submerged but not overcrowded. Lower the heat to low, cover the skillet with the lid, and let the fish poach gently until just cooked through and opaque, about 6 to 8 minutes depending on thickness. This method keeps the fish incredibly tender and infused with all the fragrant flavors.

Step 5: Add a Bright Finish

Remove the lid and give the broth a good squeeze of fresh lime juice—start with about 1 tablespoon. This final hit of acidity wakes up the dish and balances the richness perfectly. Taste and add more lime juice if you want an extra zing.

How to Serve Thai-Inspired Coconut Poached Fish Recipe

A close-up of a silver pan filled with a creamy, light yellow broth with white soft poached fish pieces floating in it. There are dark green spinach leaves and thinly sliced white onions mixed in. Bright orange-red chili oil is drizzled over the surface, adding splashes of color. Fresh green cilantro leaves and sliced green scallions are scattered on top, adding texture and contrast. Two lime halves rest in a white marbled textured bowl in the background. The pan sits on a white marbled textured surface with a white and navy blue striped cloth folded beside it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once plated, sprinkle fresh cilantro leaves and stems all around for an herbaceous lift. Thinly sliced scallions add a crisp, fresh texture, and if you like spicy flair, drizzle on a teaspoon of chili oil or chili crisp for an irresistible fiery crunch.

Side Dishes

This dish shines served over fluffy jasmine rice, which soaks up every luscious drop of the coconut broth. For a complete meal, you can add a simple cucumber salad or lightly steamed vegetables to keep the balance light and fresh.

Creative Ways to Present

For a fun twist, serve in shallow bowls with an abundance of broth, allowing guests to savor every spoonful. You can also layer the fish and broth over coconut-infused cauliflower rice for a lower-carb option that keeps that tropical vibe alive.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover fish and coconut broth into an airtight container and refrigerate. It will keep well for 1 to 2 days, giving you a flavorful meal ready for the next day without any sacrifice in taste.

Freezing

Because the fish is delicate, freezing is not ideal as it may alter the texture once thawed. However, you can freeze the coconut broth separately for up to one month and then reheat it fresh. Add cooked fish at serving time to preserve the best quality.

Reheating

The best way to reheat is gently on the stovetop over medium-low heat. Cover the skillet to prevent the fish from drying out. When warmed through, add a squeeze of fresh lime juice to brighten the flavors and revive that fresh-from-the-kitchen taste.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While halibut or cod are excellent choices due to their firm texture, other white fish like snapper, sea bass, or grouper also work wonderfully. Just ensure the fillets are thick enough to hold up during poaching.

What if I don’t have seafood stock?

No worries! You can substitute seafood stock with chicken or vegetable broth, or even water with a splash of fish sauce for that umami boost. This will still yield a deliciously flavorful broth.

Is this recipe spicy?

The heat level is mild by default, especially if you remove the seeds from the chile. If you crave spice, leave the seeds in or add a little extra sliced chili or chili oil at the end.

Can I make this recipe vegan?

To veganize, swap the fish for tofu or a meaty vegetable like eggplant, and replace fish sauce with soy sauce or tamari. Use vegetable broth instead of seafood stock. The coconut broth remains just as rich and comforting.

What rice pairs best with this dish?

Jasmine rice is traditionally paired with Thai dishes because of its fragrant aroma and slightly sticky texture, which is perfect for soaking up the coconut broth. Basmati rice or brown rice can also be delicious alternatives.

Final Thoughts

Nothing beats the comforting warmth and vibrant flavors of this Thai-Inspired Coconut Poached Fish Recipe. It’s quick to prepare, bursting with fragrant aromatics, and offers a perfect balance of creamy, spicy, and tangy elements that feed both the body and soul. So go ahead, treat yourself and those you love to this daily kitchen treasure — I promise it will become a favorite you’ll return to time and time again.