Poached Fish with Spicy Coconut Sauce
Poached Fish with Spicy Coconut Sauce
Ingredients
For the Poached Fish
- 1 1/2 pounds white fish fillets, such as cod, halibut, or tilapia, about 4 fillets
- 1 lime, for squeezing
For Serving and Garnish
- 4 cups cooked white rice, hot
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili oil, for drizzling, optional
Instructions
- 1
Heat vegetable oil in a large skillet or pot over medium heat. Add minced ginger, minced garlic, and chopped onion. Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent and the aromatics are fragrant.
⏱️ 7 min
- 2
Pour the spicy broth into the skillet. Stir in the full-fat coconut milk and red curry paste. Bring the mixture to a gentle simmer, stirring to ensure the curry paste is fully dissolved. Taste the sauce and adjust seasoning with fish sauce or more red curry paste if desired.
⏱️ 5 min
- 3
Gently place the white fish fillets into the simmering sauce. Ensure the fish is mostly submerged. Spoon some of the sauce over any exposed parts of the fish to promote even cooking. Reduce heat to low, cover the skillet, and poach the fish for approximately 7-10 minutes, or until the fish is opaque and flakes easily with a fork.
⏱️ 10 min
- 4
Remove the skillet from the heat. Squeeze fresh lime juice over the poached fish.
⏱️ 1 min
- 5
To serve, place a portion of hot white rice into a serving bowl. Carefully transfer a poached fish fillet onto the rice. Ladle a generous amount of the spicy coconut sauce over the fish and rice. Garnish with chopped fresh cilantro and a drizzle of chili oil, if using. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Poached Fish with Spicy Coconut Sauce
For the Poached Fish
- 1 1/2 pounds white fish fillets, such as cod, halibut, or tilapia, about 4 fillets
- 1 lime, for squeezing
For Serving and Garnish
- 4 cups cooked white rice, hot
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili oil, for drizzling, optional
Instructions
- 1
Heat vegetable oil in a large skillet or pot over medium heat. Add minced ginger, minced garlic, and chopped onion. Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent and the aromatics are fragrant.
⏱️ 7 min - 2
Pour the spicy broth into the skillet. Stir in the full-fat coconut milk and red curry paste. Bring the mixture to a gentle simmer, stirring to ensure the curry paste is fully dissolved. Taste the sauce and adjust seasoning with fish sauce or more red curry paste if desired.
⏱️ 5 min - 3
Gently place the white fish fillets into the simmering sauce. Ensure the fish is mostly submerged. Spoon some of the sauce over any exposed parts of the fish to promote even cooking. Reduce heat to low, cover the skillet, and poach the fish for approximately 7-10 minutes, or until the fish is opaque and flakes easily with a fork.
⏱️ 10 min - 4
Remove the skillet from the heat. Squeeze fresh lime juice over the poached fish.
⏱️ 1 min - 5
To serve, place a portion of hot white rice into a serving bowl. Carefully transfer a poached fish fillet onto the rice. Ladle a generous amount of the spicy coconut sauce over the fish and rice. Garnish with chopped fresh cilantro and a drizzle of chili oil, if using. Serve immediately.
⏱️ 2 min