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Coconut Milk Poached Fish Recipe

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★★★★★

4.7 from 58 reviews

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.

Ingredients

Scale

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

Find it online: https://mjrecipe.com/coconut-milk-poached-fish-recipe/