Thai-Inspired Coconut Poached Fish Recipe
This Thai-Inspired Coconut Poached Fish recipe features tender white fish fillets gently cooked in a fragrant coconut broth infused with garlic, ginger, Serrano chile, and fresh lime. Enhanced with fresh spinach and garnished with cilantro, scallions, and optional chili oil, this vibrant dish offers a perfect balance of creamy, spicy, and tangy flavors served over aromatic Jasmine rice. Ready in just 30 minutes, it’s an elegant yet easy meal that brings the taste of Thailand right to your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Fish and Seasoning
- 1.25 lbs. firm white fish (halibut or cod), cut into 4 fillets
- Kosher salt, to taste
Poaching Broth
- 2 Tbsp. neutral cooking oil
- 1 small white onion, thinly sliced (about 2 heaping cups)
- 3 to 4 garlic cloves, thinly sliced
- 2 Tbsp. minced fresh ginger
- 1 Serrano or Thai chile, thinly sliced (seeds removed for less heat)
- 1 (13 1/2-oz.) can coconut milk
- 1 cup seafood stock
- 2 tsp. fish sauce
- 1 tsp. granulated sugar
- 1 lime, zest and juice, divided
- 2 handfuls fresh spinach
Garnish and Serving
- Fresh cilantro leaves and stems (about 1/2 cup)
- 1 to 2 scallions, thinly sliced
- 1 tsp. chili oil or chili crisp (optional)
- Jasmine rice, for serving
Instructions
- Season the Fish. Pat the fish fillets dry and season both sides evenly with kosher salt. Set aside to rest while preparing the broth.
- Cook Aromatics. Heat 2 tablespoons of neutral cooking oil in a large skillet with a fitted lid over medium heat. Add the thinly sliced white onion and cook until softened and translucent, about 5 minutes. Stir in the sliced garlic, minced ginger, and sliced Serrano chile. Cook for an additional 2 minutes until fragrant and aromatic.
- Prepare the Coconut Broth. Pour in the coconut milk and seafood stock, then stir in the fish sauce, granulated sugar, and lime zest. Bring the mixture to a gentle simmer over medium heat. Add the fresh spinach and stir until it wilts into the broth.
- Poach the Fish. Nestle the seasoned fish fillets gently into the coconut broth, ensuring they are mostly submerged. Reduce heat to low, cover the skillet, and cook for 6 to 8 minutes until the fish is opaque and just cooked through.
- Finish and Garnish. Remove the lid and squeeze about 1 tablespoon of lime juice over the fish and broth. Taste and add more lime juice if desired. Garnish with fresh cilantro leaves and stems, thinly sliced scallions, and a drizzle of chili oil or chili crisp if using.
- Serve. Spoon the poached fish and aromatic coconut broth over bowls of warm Jasmine rice and enjoy immediately.
Notes
- Use firm white fish like halibut or cod for the best texture.
- Removing seeds from the Serrano chile reduces the heat intensity.
- Seafood stock enhances umami but chicken broth can be a substitute if unavailable.
- Adjust lime juice to taste to balance the flavors.
- For a vegetarian adaptation, replace fish with firm tofu and use vegetable stock and soy sauce instead of fish sauce.
