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Thai-Inspired Coconut Poached Fish Recipe

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3.9 from 53 reviews

Thai-Inspired Coconut Poached Fish is a vibrant and aromatic main course featuring tender white fish fillets gently cooked in a fragrant coconut and seafood broth infused with garlic, ginger, lime, and chili. This quick and easy recipe delivers perfectly poached fish in under 30 minutes, served over jasmine rice and garnished with fresh herbs for a delightful Thai flavor experience.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Fish

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

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 (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

Garnishes and Serving

  • 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

Instructions

  1. Season Fish: Evenly season the fish fillets with kosher salt and set them aside while you prepare 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, approximately 5 minutes. Then stir in the garlic, minced ginger, and sliced chile, cooking for an additional 2 minutes until the mixture is fragrant.
  3. Prepare Broth: Pour in the coconut milk, seafood stock, fish sauce, sugar, and lime zest. Bring the mixture gently to a simmer. Add the fresh spinach and stir it in until wilted.
  4. Poach Fish: Nestle the seasoned fish fillets into the simmering coconut broth, ensuring they are mostly submerged. Reduce the heat to low, cover the skillet with the lid, and cook until the fish is just opaque and cooked through, about 6 to 8 minutes.
  5. Add Lime Juice: Remove the lid and add about 1 tablespoon of lime juice. Taste and add more lime juice if desired to brighten the flavors.
  6. Garnish and Serve: Garnish the poached fish and broth with fresh cilantro, thinly sliced scallions, and a drizzle of chili oil or chili crisp if using. Serve immediately over fragrant jasmine rice for a complete meal.

Notes

  • Nutrition facts do not include the jasmine rice served alongside.
  • Store leftover fish and broth in an airtight container in the refrigerator for 1 to 2 days.
  • To reheat, warm the fish and broth gently in a covered skillet over medium-low heat to avoid drying out the fish. Finish with a fresh spritz of lime juice to refresh the flavors.
  • 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/