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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with accompaniments: Plate the fish alongside steamed cooked rice and lime wedges for squeezing over to add brightness to the dish.
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