Coconut Milk Poached Fish Recipe

I’m super excited to share this Coconut Milk Poached Fish Recipe with you! It’s one of those meals that feels both comforting and a little special at the same time. The creamy coconut milk brings such a lovely richness that pairs beautifully with the delicate, flaky fish. Honestly, it’s a dish I turn to when I want something that’s both healthy and bursting with flavor without a lot of fuss.

Whether you’re cooking for a weeknight dinner or looking to impress friends with something fresh and fragrant, this recipe works like a charm. Plus, I love how versatile it is – easy to tweak based on what you have on hand or how spicy you like things. Trust me, once you try this Coconut Milk Poached Fish Recipe, it’ll become a favorite in your recipe box too.

Ingredients You’ll Need

These ingredients come together perfectly to create that fragrant, silky broth and tender fish you’ll be dreaming about for days. When shopping, look for fresh fish and good-quality coconut milk for the best results – it really makes a difference!

• Cod loins or fillets: I love using cod for its firm texture and mild flavor, but any flaky white fish works well here.
• Onion: Adds sweetness and depth to the poaching liquid.
• Garlic cloves: Bring that essential aromatic punch we all crave.
• Fresh ginger: Peeled and sliced thinly, it adds warmth and zing without overpowering.
• Red chilli (optional): If you’re like me and love a little heat, this gives the broth a nice kick.
• Lemongrass stalks: Just the tender inner parts after peeling the tough outside – they infuse the broth with citrusy freshness.
• Vegetable or coconut oil: To lightly sauté the aromatics and bring out their flavors.
• Good-quality coconut milk (2 tins): I recommend at least 70% coconut extract to get that creamy, luscious base.
• Fish sauce: Adds savory umami notes – don’t skip this one!
• Stock cube (vegetable or chicken): For extra depth in the broth.
• Sugar: Just a pinch to balance the salt and richness.
• Spring onion: Thinly sliced for freshness at the end.
• Fresh coriander: Chopped – I sprinkle loads on top for that bright, herbaceous finish.
• Chilli oil (optional): A drizzle at the end if you like it spicy and vibrant.
• Cooked rice and lime wedges: Perfect for serving and soaking up all that coconutty sauce.

Variations

One of the best things about this Coconut Milk Poached Fish Recipe is how easy it is to make it your own. I often mix things up depending on what’s in the fridge or how I’m feeling—so don’t hesitate to get creative!

• Spicier version: I sometimes add extra chopped red chillies or a splash of hot sauce – it really wakes up the flavors.
• Using different fish: Tried it with salmon and even halibut, and it still works beautifully.
• Vegetarian twist: Swap fish for tofu or mushrooms and add vegetable broth instead of fish sauce for a lighter option.
• Herbal swap: If you don’t have lemongrass, lemon zest or kaffir lime leaves can evoke a similar fragrant vibe.

How to Make Coconut Milk Poached Fish Recipe

Step 1: Prepare Aromatics and Build the Broth

Start by finely slicing your onion, garlic, and ginger. If you’re using chilli, slice that too, keeping seeds in if you like heat. Lightly bruise the lemongrass by smashing it with the back of a knife and trim it to fit your pan. Heat a splash of oil in a large skillet or shallow pan over medium heat, then gently sauté the onion, garlic, ginger, chilli, and lemongrass until fragrant and soft – about 3-4 minutes. This base is key because all those aromas infuse the coconut milk later on.

Step 2: Add Coconut Milk and Seasonings

Pour in both tins of coconut milk along with fish sauce, the stock cube, and sugar. Stir well and bring the mixture to a gentle simmer, making sure not to boil vigorously – you want it to stay silky. Let it bubble gently for about 5 minutes so the flavors fully meld together.

Step 3: Poach the Fish

Gently slide your fish fillets into the fragrant coconut broth, spooning some of the liquid over the top. Cover the pan with a lid and let the fish poach gently for 8-10 minutes, depending on thickness. I like to check around the 8-minute mark to ensure it’s tender and flakes easily but isn’t overcooked. The fish will soak up those lovely fragrant flavors and stay wonderfully moist.

How to Serve Coconut Milk Poached Fish Recipe

Garnishes

I always top my Coconut Milk Poached Fish with a generous handful of freshly chopped coriander and some thinly sliced spring onion for brightness and crunch. If I’m feeling spicy, a drizzle of chilli oil gives it that beautiful pop of heat. Lime wedges on the side are a must – a squeeze adds such a fresh contrast to the creamy sauce.

Side Dishes

Serving this dish over fluffy Jasmine rice or coconut rice is my go-to because the rice soaks up all that amazing sauce. I also love pairing it with a simple cucumber salad or steamed greens like bok choy or kale to add a light, fresh element to the meal.

Creative Ways to Present

For a special dinner, I sometimes plate each fish fillet over a neat mound of rice, drizzling the broth around like a sauce. Adding edible flowers or microgreens on top can turn this humble meal into a showstopper. And serving it in those deep, colorful bowls really showcases the vibrant colors of the garnish and broth.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Milk Poached Fish keeps well in an airtight container in the fridge for up to two days. Since the fish is poached gently, it stays tender, but the broth can thicken – just loosen it with a splash of water or more coconut milk when reheating.

Freezing

I haven’t personally frozen the poached fish often because the texture changes slightly, but the broth can be frozen separately. If you do freeze leftovers, portion the fish and sauce separately and defrost in the fridge overnight for best results.

Reheating

Gently reheat your leftovers over low heat on the stove, stirring occasionally. Adding a bit of extra coconut milk or water helps the sauce stay creamy and stops the fish from drying out. Avoid microwaving for long periods to keep that delicate texture intact.

FAQs

Final Thoughts

I genuinely love how this Coconut Milk Poached Fish Recipe feels like a comforting hug on a plate but also brings a bright, exotic twist to my dinner table. It’s simple enough for a busy weekday but special enough to share with friends or family. If you’re craving something creamy, fragrant, and super satisfying without a lot of fuss, this is the recipe to try. Give it a go—you might just find it becomes your new weeknight favorite like it did for me!

Coconut Milk Poached Fish Recipe

★★★★★ 4.9 from 137 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southeast Asian

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Description

This Coconut Milk Poached Fish recipe features delicate cod fillets gently simmered in a fragrant coconut milk broth infused with lemongrass, ginger, garlic, and a touch of chili. It’s a harmonious blend of Southeast Asian flavors, perfect served over steamed rice and garnished with fresh coriander and spring onions for a light yet satisfying meal.

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Ingredients

Scale 1x2x3x

Fish

• 4 cod loins or fillets (around 150g each), or any flaky white fish

Poaching Base

• 1 onion, sliced
• 4 garlic cloves, crushed
• 15g fresh ginger, peeled and sliced
• 1 red chilli, sliced (optional)
• 2 lemongrass stalks, tough outer layer removed and bruised
• 1–2 tbsp vegetable or coconut oil

Broth

• 2 x 400g tins of 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
• Lime wedges

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Instructions

1. Prepare the aromatics: Slice the onion and peel and slice the ginger. Crush the garlic cloves and slice the red chilli if using. Remove the tough outer layer of the lemongrass stalks and bruise them by hitting with a knife to release flavor.
2. Sauté the aromatics: Heat the vegetable or coconut oil in a deep skillet or saucepan over medium heat. Add the onion, garlic, ginger, red chilli, and lemongrass. Cook gently until the onion softens and the mixture becomes fragrant, about 5-7 minutes.
3. Add coconut milk and seasonings: Pour in both tins of coconut milk and stir to combine. Add the fish sauce, sugar, and crumble in the stock cube. Stir until fully dissolved and bring the mixture to a gentle simmer.
4. Poach the fish: Gently add the cod fillets to the simmering coconut milk broth. Cook gently without boiling for about 8-10 minutes or until the fish is just cooked through and flakes easily with a fork. Avoid stirring too much to keep the fish intact.
5. Finish and garnish: Carefully remove the lemongrass stalks from the poaching liquid. Serve the poached fish with some of the coconut milk sauce spooned over the top. Garnish with thinly sliced spring onions, chopped fresh coriander, and a drizzle of chilli oil if desired.
6. Serve with accompaniments: Plate the fish alongside steamed cooked rice and lime wedges for squeezing over to add brightness to the dish.

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Notes

• The red chilli is optional; omit or reduce for milder flavor.
• Use good quality coconut milk with high coconut extract for the creamiest, richest broth.
• Adjust sugar and fish sauce amounts to taste for balancing sweetness and saltiness.
• Gentle simmering is key to poaching; boiling will toughen the fish.
• This recipe works well with any firm white fish such as haddock, halibut, or tilapia.
• Leftover broth makes a great base for soups or curries.

Keywords: coconut milk poached fish, cod poached in coconut milk, Southeast Asian fish recipe, coconut fish stew, poached fish with lemongrass, coconut milk seafood dish