Thai-Inspired Coconut Poached Fish

5 from 4 votes

Thai-Inspired Coconut Poached Fish

Thai-Inspired Coconut Poached Fish features an invigorating, aromatic broth and perfectly cooked fish every time. This simple, incredibly delicious recipe comes together in under 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Thai

Diet: Diabetic, Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large skillet with fitted lid

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 (I use ~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 fish fillets evenly with kosher salt; set aside.
Heat oil in a large skillet with a fitted lid over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, and chile; cook 2 more minutes, until aromatic.
Add coconut milk, seafood stock, fish sauce, sugar, and lime zest; bring mixture to a gentle simmer. Add spinach and stir until wilted.
Nestle fish fillets into the coconut broth (they should be mostly submerged) and turn the heat down to low. Cover and cook until fish is just cooked through and opaque, about 6 to 8 minutes.
Remove lid and add a good squeeze of lime juice (I'd start with ~1 Tablespoon, taste, and add more if desired).
Garnish with cilantro, scallions, and a drizzle of chili oil or chili crisp, if desired. Serve fish and coconut broth over Jasmine rice.

Notes

Nutrition facts do not include rice.
Store: Transfer leftover fish and broth to airtight container and refrigerate for 1 to 2 days.

Reheat: While you can microwave individual portions in a pinch, I prefer to rewarm this dish in a skillet over medium-low heat. To prevent the fish from drying out, cover the skillet while it’s reheating. Once warm, add an extra spritz of fresh lime juice to rewaken the flavors.

Nutrition