Description
A fragrant and delicate Coconut Milk Poached Fish recipe featuring tender cod fillets gently cooked in a rich coconut broth infused with garlic, ginger, lemongrass, and chilli. Perfectly seasoned and served with fresh herbs, chilli oil, and lime, this dish is ideal for a comforting yet light meal accompanied by rice and steamed vegetables.
Ingredients
Scale
Fish
- 4 cod loins or fillets (around 150g each), or any flaky white fish
- Salt, to season
Aromatics
- 1 onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 15g fresh ginger, peeled and thinly sliced
- 1 red chilli, thinly sliced (optional)
- 2 lemongrass stalks, tough outer layer removed and sliced very thinly
Broth
- 1–2 tbsp vegetable or coconut oil
- 2 x 400g tins good-quality coconut milk (ideally at least 70% coconut extract)
- 2 tbsp fish sauce
- 1 stock cube (vegetable or chicken)
- 1 tsp sugar
- Salt and pepper, to taste
To Serve
- 1 spring onion, thinly sliced
- Small handful fresh coriander, finely chopped
- Drizzle of chilli oil (optional)
- Cooked rice
- Lime wedges
Instructions
- Season the fish: Sprinkle salt on both sides of the cod fillets and refrigerate for 30 minutes to season and firm up the flesh, reducing the risk of the fish falling apart while cooking.
- Prepare the aromatics: Thinly slice the onion, garlic, ginger, and red chilli (if using). Bash the lemongrass stalks with the flat of a knife to release oils, then slice them very thinly to ensure they break down well during cooking. Alternatively, blitz the aromatics in a food processor.
- Sauté aromatics: Heat 1-2 tablespoons of vegetable or coconut oil in a medium saucepan over medium heat. Add the aromatics and season with salt and pepper. Cook, stirring occasionally, for about 10 minutes until softened and fragrant.
- Make the coconut broth: Pour in the coconut milk, then add fish sauce, the stock cube, and sugar. Season with salt and pepper and stir well to combine all flavors.
- Simmer the broth: Bring the broth to a simmer over medium-high heat, then cover the saucepan, reduce the heat to low or medium-low, and let it simmer gently for 30 minutes to develop the flavors.
- Poach the fish: Add the cod fillets to the coconut broth, cover, and cook gently for 5 to 8 minutes depending on thickness, until the fish is just cooked through and flakes easily when pressed.
- Serve: Carefully transfer the cod fillets to a shallow serving bowl, ladle the coconut broth over the top, and garnish with sliced spring onion, fresh coriander, and an optional drizzle of chilli oil. Serve with steamed rice, lime wedges, and a side of steamed vegetables to complete the meal.
Notes
- For best results, use high-quality coconut milk with at least 70% coconut extract to ensure a rich and creamy broth.
- If you don’t have fresh lemongrass, you can substitute with a small amount of lemongrass paste or leave it out, but fresh is preferable for authentic flavor.
- Adjust the amount of red chilli and chilli oil based on your preferred spice level or omit if you prefer a milder dish.
- Salting and chilling the fish before cooking helps firm the flesh and improves texture.
- This dish pairs beautifully with jasmine rice and lightly steamed green vegetables like bok choy or broccoli.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Keywords: coconut milk poached fish, cod poached in coconut milk, Southeast Asian fish recipe, coconut broth fish, lemongrass poached fish
