Thai-Inspired Coconut Poached Fish Recipe
This Thai-Inspired Coconut Poached Fish features tender white fish fillets gently poached in a fragrant, creamy coconut broth infused with garlic, ginger, Serrano chile, and fresh lime. Enhanced by fresh spinach and garnished with cilantro, scallions, and optional chili oil, this elegant yet simple dish pairs perfectly with jasmine rice for a flavorful, comforting meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Fish and Seasoning
- 1.25 lbs. firm white fish (halibut or cod), cut into 4 fillets
- Kosher salt, to taste
Coconut 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 (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
Garnishes and Serving
- 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
- Season the Fish: Pat the fish fillets dry and season them evenly on both sides with kosher salt. Set aside to allow the seasoning to penetrate.
- Sauté Aromatics: Heat the neutral cooking oil in a large skillet with a fitted lid over medium heat. Add the thinly sliced onion and cook until softened and translucent, about 5 minutes. Stir in the sliced garlic, minced ginger, and Serrano chile. Cook for an additional 2 minutes until the mixture becomes aromatic, ensuring the flavors develop fully.
- Add Coconut Broth Ingredients: Pour in the canned coconut milk, seafood stock, fish sauce, granulated sugar, and lime zest. Stir to combine and bring the mixture to a gentle simmer. Add the fresh spinach and stir until it wilts, incorporating its vibrant color and nutrients into the broth.
- Poach the Fish: Nestle the seasoned fish fillets gently into the simmering coconut broth, making sure they are mostly submerged. Reduce heat to low, cover the skillet with the lid, and cook for 6 to 8 minutes until the fish is just cooked through and opaque in the center.
- Finish and Garnish: Remove the lid and squeeze about 1 tablespoon of lime juice over the fish and broth. Taste and adjust lime juice if desired for brightness. Garnish with fresh cilantro leaves and stems, thinly sliced scallions, and a drizzle of chili oil or chili crisp if you’re using it. Serve the poached fish and coconut broth hot over jasmine rice for a complete meal.
Notes
- For milder heat, remove the seeds from the Serrano or Thai chile before slicing.
- If seafood stock is unavailable, you can substitute with chicken stock or vegetable broth.
- Feel free to swap fresh spinach with baby kale or bok choy for a different leafy green variation.
- This dish cooks quickly once the broth is simmering, so have all your ingredients prepped beforehand.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking the fish.
Keywords: Thai fish recipe, coconut poached fish, healthy seafood, coconut milk fish, poached fish, Thai cuisine, quick seafood dinner
