Coconut Poached Fish
Coconut Poached Fish
Ingredients
For the Poaching Liquid
- 4 cod loins or fillets, (around 150g each), or any flaky white fish
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 15 grams fresh ginger, peeled and grated or minced
- 1 red chilli, thinly sliced (optional)
- 2 lemongrass stalks, tough outer layer removed, bruised and cut into 2-inch pieces
- 1 tablespoon vegetable or coconut oil
- 2 x 400g tin good-quality coconut milk, ideally, at least 70% coconut extract
- 2 tablespoons fish sauce
- 1 maggi cube, crumbled
- 1 teaspoon sugar
To Serve
- 1 spring onion, thinly sliced
- 1 small handful fresh coriander, finely chopped
- chilli oil, drizzle, optional
- cooked rice, as needed
- lime wedges, as needed
Instructions
- 1
Heat 1 tablespoon of vegetable or coconut oil in a large pot or deep skillet over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened and translucent.
⏱️ 5 min
- 2
Add the minced garlic, grated ginger, sliced red chilli (if using), and bruised lemongrass to the pot. Cook for another 2-3 minutes until fragrant.
⏱️ 3 min
- 3
Pour in both tins of coconut milk. Stir in the fish sauce, crumbled Maggi cube, and sugar. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 4
Carefully add the cod loins or fillets to the simmering coconut broth. Ensure the fish is mostly submerged. Reduce the heat to low, cover the pot, and gently poach the fish for 8-12 minutes, or until it is opaque and flakes easily with a fork. The cooking time will vary depending on the thickness of your fish.
⏱️ 12 min
- 5
While the fish is poaching, prepare your garnishes: thinly slice the spring onion and finely chop the fresh coriander.
⏱️ 2 min
- 6
Once the fish is cooked, carefully remove it from the broth and set aside. Remove and discard the lemongrass pieces from the broth.
⏱️ 1 min
- 7
To serve, ladle a generous amount of the coconut broth into bowls. Place a poached fish fillet in each bowl. Garnish with sliced spring onion, fresh coriander, and an optional drizzle of chilli oil. Serve immediately with cooked rice and lime wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Poached Fish
For the Poaching Liquid
- 4 cod loins or fillets, (around 150g each), or any flaky white fish
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 15 grams fresh ginger, peeled and grated or minced
- 1 red chilli, thinly sliced (optional)
- 2 lemongrass stalks, tough outer layer removed, bruised and cut into 2-inch pieces
- 1 tablespoon vegetable or coconut oil
- 2 x 400g tin good-quality coconut milk, ideally, at least 70% coconut extract
- 2 tablespoons fish sauce
- 1 maggi cube, crumbled
- 1 teaspoon sugar
To Serve
- 1 spring onion, thinly sliced
- 1 small handful fresh coriander, finely chopped
- chilli oil, drizzle, optional
- cooked rice, as needed
- lime wedges, as needed
Instructions
- 1
Heat 1 tablespoon of vegetable or coconut oil in a large pot or deep skillet over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened and translucent.
⏱️ 5 min - 2
Add the minced garlic, grated ginger, sliced red chilli (if using), and bruised lemongrass to the pot. Cook for another 2-3 minutes until fragrant.
⏱️ 3 min - 3
Pour in both tins of coconut milk. Stir in the fish sauce, crumbled Maggi cube, and sugar. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 4
Carefully add the cod loins or fillets to the simmering coconut broth. Ensure the fish is mostly submerged. Reduce the heat to low, cover the pot, and gently poach the fish for 8-12 minutes, or until it is opaque and flakes easily with a fork. The cooking time will vary depending on the thickness of your fish.
⏱️ 12 min - 5
While the fish is poaching, prepare your garnishes: thinly slice the spring onion and finely chop the fresh coriander.
⏱️ 2 min - 6
Once the fish is cooked, carefully remove it from the broth and set aside. Remove and discard the lemongrass pieces from the broth.
⏱️ 1 min - 7
To serve, ladle a generous amount of the coconut broth into bowls. Place a poached fish fillet in each bowl. Garnish with sliced spring onion, fresh coriander, and an optional drizzle of chilli oil. Serve immediately with cooked rice and lime wedges on the side.
⏱️ 2 min