Thai-Inspired Coconut Poached Fish Recipe
This Thai-inspired coconut poached fish features tender white fish fillets gently simmered in a fragrant, flavorful coconut milk broth infused with garlic, ginger, Serrano chile, and lime. Balanced with fresh spinach and garnished with cilantro and scallions, this dish offers an aromatic and comforting meal served over jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Fish and Seasoning
- 1.25 lbs. firm white fish, such as halibut or cod, cut into 4 fillets
- Kosher salt, to taste
- 2 Tbsp. neutral cooking oil
Base Aromatics
- 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 (remove seeds for less heat)
Broth
- 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
Vegetables and Garnishes
- 2 handfuls fresh spinach
- Fresh cilantro leaves and stems for garnish (~1/2 cup)
- 1 to 2 scallions, thinly sliced, for garnish
- 1 tsp. chili oil or chili crisp, for garnish (optional)
For Serving
- Jasmine rice
Instructions
- Season the Fish: Lightly season the fish fillets evenly with kosher salt and set them aside while preparing the broth.
- Sauté Aromatics: Heat neutral cooking oil in a large skillet with a fitted lid over medium heat. Add the thinly sliced onion and cook until it softens, about 5 minutes. Stir in the garlic, minced ginger, and sliced Serrano or Thai chile, cooking another 2 minutes until fragrant.
- Prepare the Coconut Broth: Pour in the coconut milk and seafood stock. Add fish sauce, sugar, and lime zest. Stir gently and bring the mixture to a gentle simmer. Add the fresh spinach and stir until it wilts into the broth.
- Poach the Fish: Nestle the seasoned fish fillets carefully into the coconut broth, ensuring they are mostly submerged. Reduce the heat to low, cover the skillet, and cook until the fish is just cooked through and opaque, about 6 to 8 minutes.
- Finish and Serve: Remove the lid and squeeze in about 1 tablespoon of fresh lime juice. Taste and add more if desired. Garnish the dish with fresh cilantro leaves and stems, scallions, and a drizzle of chili oil or chili crisp if using. Serve the poached fish and fragrant coconut broth over jasmine rice for a complete meal.
Notes
- For less heat, remove the seeds from the Serrano or Thai chile before slicing.
- Seafood stock can be substituted with fish stock or vegetable stock if preferred.
- The fish can be replaced with other firm white fish varieties like sea bass or snapper depending on availability.
- Adjust the amount of lime juice to balance the acidity to your taste.
- This dish pairs best with fluffy jasmine rice to soak up the flavorful broth.
