Coconut Milk Poached Fish Recipe

If you’re looking for a dish that feels both comforting and a little exotic, this Coconut Milk Poached Fish Recipe is an absolute winner. I first stumbled onto this recipe on a cozy weeknight when I needed something light yet flavorful, and it quickly became a staple in my kitchen. The creamy coconut milk poaching liquid not only keeps the fish tender and juicy but also infuses it with a gentle, aromatic richness that’s hard to beat.

What I love most about this Coconut Milk Poached Fish Recipe is how simple it is without skimping on flavor. It’s perfect when you want a fuss-free dish that still impresses, whether you’re cooking a casual dinner or craving something a bit more special on a weeknight. Plus, it pairs beautifully with rice and fresh herbs to round out the meal.

Ingredients You’ll Need

The ingredients for this Coconut Milk Poached Fish Recipe work together to create a delicious balance of creamy, spicy, and fresh notes. When shopping, picking fresh lemongrass and good-quality coconut milk really makes a difference here.

• Cod loins or fillets: I prefer cod because it’s firm yet flaky, but any white flaky fish like haddock or tilapia will work.
• Onion: Adds a subtle sweetness to the poaching liquid.
• Garlic cloves: Fresh garlic gives the broth a wonderful fragrant kick.
• Fresh ginger: Peeling and slicing it thin releases that warm, zesty flavor.
• Red chilli (optional): Adds just a touch of heat, but feel free to leave it out if you prefer mild dishes.
• Lemongrass stalks: These bring a citrusy brightness that complements the coconut milk beautifully.
• Vegetable or coconut oil: For lightly frying the aromatics before poaching.
• Coconut milk: Two tins of good-quality coconut milk—choose one with at least 70% coconut extract for maximum creaminess.
• Fish sauce: It adds an umami depth that rounds out the flavors perfectly.
• Stock cube (vegetable or chicken): Enhances the broth’s richness.
• Sugar: Just a teaspoon balances out the savory and spicy notes.
• Spring onion: Thinly sliced for freshness when serving.
• Fresh coriander: Chopped finely to sprinkle on top.
• Chilli oil (optional): For a drizzle if you like an extra kick.
• Cooked rice and lime wedges: Essential for serving and soaking up that luscious sauce.

Variations

One of the best things about this Coconut Milk Poached Fish Recipe is how easy it is to tailor it to your mood or pantry. I often switch up the spices or fish type depending on what I have on hand, and you should definitely feel free to make it your own.

• Spicy version: I like adding extra fresh chilli or a spoonful of chili paste for a bolder heat that contrasts wonderfully with the creamy coconut milk.
• Herb variations: Sometimes I swap coriander for Thai basil or mint to add different fresh flavors.
• Vegetarian twist: Skip the fish and poach tofu or mushrooms in the coconut broth instead—still delicious and comforting.
• Seasonal fish: This recipe works well with whatever flaky white fish is fresh and in season, so you can experiment confidently.

How to Make Coconut Milk Poached Fish Recipe

Step 1: Prepare the Aromatics

Start by thinly slicing the onion, garlic, and ginger. If you’re using lemongrass, bash the stalks a bit with the back of your knife and then slice them into large pieces so you can easily fish them out later. In a wide pan, heat a splash of vegetable or coconut oil over medium heat and gently fry the onion, garlic, ginger, and lemongrass until they’re soft and fragrant, about 3-5 minutes. This step builds the flavor base, so don’t rush it!

Step 2: Create the Coconut Poaching Broth

Pour in the two tins of coconut milk, and add the fish sauce, sugar, and stock cube. Stir to combine everything, then bring the mixture to a gentle simmer. If you’re using the red chilli, toss it in here. I usually let it simmer for about 5 minutes to marry all the flavors before adding the fish.

Step 3: Poach the Fish

Carefully nestle the cod fillets into the simmering coconut milk, making sure they’re submerged. Cover the pan with a lid and poach on low heat for about 8-10 minutes until the fish is fully cooked and flakes easily with a fork. Don’t overcook—keep an eye on the fish and check early just in case. The gentle poaching in coconut milk keeps the fillets tender and silky.

How to Serve Coconut Milk Poached Fish Recipe

Garnishes

I love topping this dish with thinly sliced spring onions and a handful of fresh coriander to bring brightness and freshness. A drizzle of chilli oil adds a gorgeous pop of color and subtle heat, which I can’t resist. The herbs and chili make the dish pop both visually and flavor-wise.

Side Dishes

Steaming hot jasmine rice is my go-to side because it soaks up all that beautiful coconut broth. Sometimes, I serve it with a simple green salad or some sautéed greens like bok choy or spinach for a hit of something light and fresh alongside.

Creative Ways to Present

For special occasions, I like to serve the fish straight from a shallow white bowl, topped with the herbs and accompanied by lime wedges on the side for your guests to squeeze over. Another fun idea is plating it on individual dishes with a little spiral of rice and an extra drizzle of coconut milk sauce for a restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 2 days. I find that the flavors actually deepen overnight, but keep the herbs separate to add fresh when serving again.

Freezing

I usually don’t freeze the fish fillets cooked in coconut milk because the texture can change and get a bit watery after thawing. But if you want to freeze, I recommend freezing the broth and poaching aromatics separately and adding fresh fish when reheating.

Reheating

Gently reheat leftover Coconut Milk Poached Fish Recipe in a saucepan over low heat to avoid curdling the coconut milk. Add a splash of water or coconut milk if the sauce looks thick. Avoid microwaving directly as it can dry out the fish quickly.

FAQs

Final Thoughts

This Coconut Milk Poached Fish Recipe is genuinely one of those recipes that reminds me of why I love cooking at home — it’s straightforward, delicious, and satisfies every time. Sharing it feels like sharing a little bit of comfort and warmth, and I’m confident you’ll enjoy making and eating it as much as I do. Trust me, once you try poaching fish in coconut milk, you’ll want to come back to this recipe again and again.

Coconut Milk Poached Fish Recipe

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Delight in this fragrant Coconut Milk Poached Fish recipe, where tender cod fillets are gently cooked in a creamy and aromatic coconut milk broth infused with garlic, ginger, lemongrass, and subtle hints of chili. This dish offers a perfect balance of rich and fresh flavors, ideal to serve alongside steamed rice and a splash of zesty lime.

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

Ingredients

Scale 1x2x3x

Fish and Marinade

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

Aromatics and Flavor 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

Cooking Liquids and Seasoning

• Vegetable or coconut oil, 2 tablespoons
• 2 x 400g tins good-quality coconut milk (ideally, at least 70% coconut extract)
• 2 tablespoons fish sauce
• 1 vegetable or chicken stock cube
• 1 teaspoon sugar

To Serve

• 1 spring onion, thinly sliced
• Small handful fresh coriander, finely chopped
• Drizzle of chilli oil (optional)
• Cooked rice
• Lime wedges

Instructions

1. Prepare the Aromatics: Slice the onion, crush the garlic cloves, peel and slice the ginger, slice the red chilli if using, and remove the tough outer layer of the lemongrass stalks, then bruise them by smashing lightly with the side of a knife to release their flavor.
2. Sauté Aromatics: In a large, deep skillet or saucepan, heat 2 tablespoons of vegetable or coconut oil over medium heat. Add the sliced onion, garlic, ginger, red chilli (if using), and bruised lemongrass stalks. Cook gently for about 5 minutes, stirring occasionally, until the onion softens and the mixture is fragrant but not browned.
3. Add Coconut Milk and Seasonings: Pour in both tins of coconut milk, breaking up any cream that has solidified inside the cans to ensure a smooth sauce. Add the fish sauce, crumbled stock cube, and sugar to the pot. Stir well to combine and bring the mixture to a gentle simmer over medium heat.
4. Poach the Fish: Gently slide the cod loins or fillets into the simmering coconut milk broth. Reduce heat to low so the liquid barely simmers. Cover with a lid and cook the fish for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to let the liquid boil vigorously as this can break up the delicate fish.
5. Finish and Serve: Once cooked, carefully remove the lemongrass stalks from the pot. Taste the broth and adjust saltiness if necessary by adding a little more fish sauce or sugar to balance flavors. Serve the poached fish and coconut broth over cooked rice. Garnish with thinly sliced spring onion, chopped fresh coriander, and a drizzle of chilli oil if desired. Add lime wedges on the side for squeezing over just before eating.

Notes

• For the best flavor, use good-quality coconut milk with a high coconut extract percentage (70% or more).
• Adjust the red chili and chili oil to suit your spice tolerance or omit completely for a milder dish.
• This recipe can be made with other flaky white fish like haddock, hake, or tilapia if cod is not available.
• Ensure gentle simmering during poaching to avoid overcooking or breaking apart the fish.
• Leftovers can be refrigerated and gently reheated; add a splash of coconut milk or water if the sauce thickens too much.

Keywords: coconut milk fish, poached fish, cod recipe, Southeast Asian fish dish, coconut seafood, healthy fish recipe