Name: Thai-Inspired Coconut Poached Fish Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1.25 lbs. firm white fish (halibut or cod), cut into 4 fillets; Kosher salt, to taste; 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 (remove seeds 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; Fresh cilantro leaves and stems for garnish (about 1/2 cup); 1 to 2 scallions, thinly sliced, for garnish; 1 tsp. chili oil or chili crisp, for garnish (optional); Jasmine rice, for serving

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Introduction

This Thai-inspired coconut poached fish is a delicate and flavorful dish featuring tender white fish simmered in a fragrant coconut broth with fresh herbs and a touch of heat. It’s a comforting and elegant meal that pairs beautifully with jasmine rice for a satisfying dinner.

The dish is shown in a metal pan filled with a creamy light yellow broth as the base layer, with several large white fish fillets partially submerged in the broth. Scattered on top and throughout are dark green leafy spinach pieces and light green sliced scallions. Bright red chili oil is drizzled over the surface in irregular patterns, adding vibrant color. Fresh cilantro leaves are sprinkled generously on top, giving a fresh green contrast. The pan sits on a white marbled texture, with a white and black striped cloth nearby and halved green limes in a wooden bowl in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 lbs. firm white fish, such as halibut or cod, cut into 4 fillets
Kosher salt
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 (remove seeds 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
Fresh cilantro leaves and stems for garnish (about 1/2 cup)
1 to 2 scallions, thinly sliced, for garnish
1 tsp. chili oil or chili crisp, for garnish (optional)
Jasmine rice for serving

Instructions

Step 1: Season the fish fillets evenly with kosher salt and set aside. Heat the oil in a large skillet with a fitted lid over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Stir in garlic, ginger, and chile, and cook for 2 more minutes until fragrant.
Step 2: Pour in the coconut milk, seafood stock, fish sauce, sugar, and lime zest. Bring the mixture to a gentle simmer. Add the spinach and stir until it wilts.
Step 3: Nestle the fish fillets into the coconut broth so they are mostly submerged. Reduce the heat to low, cover the skillet, and cook until the fish is just cooked through and opaque, about 6 to 8 minutes.
Step 4: Remove the lid and squeeze in lime juice to taste, starting with about 1 tablespoon. Garnish with fresh cilantro, scallions, and a drizzle of chili oil or chili crisp if desired. Serve the poached fish and broth over jasmine rice.

Tips & Variations

Use a firm, white fish that holds up well to gentle cooking like halibut, cod, or snapper.
Adjust the heat level by removing chile seeds or choosing a milder pepper.
For extra brightness, add a few fresh basil or mint leaves along with the cilantro.
If you don’t have seafood stock, substitute with chicken broth or vegetable broth.
Serve with steamed jasmine rice or even rice noodles for a different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The fish is best enjoyed fresh but can be gently reheated in a small saucepan over low heat to avoid overcooking. Add a splash of water or broth to loosen the sauce if it thickens during storage.

How to Serve

A brown bowl sits on a white marbled surface, filled with a base layer of fluffy white rice. On top of the rice is a thick, tender piece of white fish that has been lightly grilled, showing a few golden-brown marks. Around and on the fish are wilted dark green spinach leaves and translucent, soft cooked onion slices. The fish and vegetables are garnished with small green chili slices, fresh bright green cilantro leaves, and red chili flakes scattered over the top. A fresh lime wedge rests inside the bowl at the edge, adding a pop of light green color. In the background, a wooden bowl holds more lime wedges, and a glimpse of a white bowl with a creamy dish is visible. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, you can use any firm, white fish like snapper, tilapia, or sea bass. Avoid delicate or flaky fish that may fall apart during poaching.

What if I don’t have fish sauce?

You can substitute fish sauce with soy sauce or tamari for a different but still savory flavor. Keep in mind this will alter the traditional taste slightly.