Thai Coconut Poached Fish – Dishing Out Health

Why You’ll Love this Coconut Poached Fish

• Easy + 1 Pan. Just like my Thai Coconut Cod, this recipe is super streamlined and comes together in 1 pan. It’s almost hard to believe how such a simple dish can create such complex flavors.
• Perfectly Cooked Fish Every Time. The coconut poaching liquid gently cooks the fish, rendering it so moist and flaky it’s almost buttery. Even the most novice cook will find it hard to overcook the fish when simmering in a velvety-rich coconut broth. Poaching also gives the fish an opportunity to soak up those gorgeous aromatics.
• Healthy. If you’re looking for a low carb dinner option, this recipe definitely fits the bill. (You may also want to check out my Baked Feta Spaghetti Squash and Eggplant Lasagna Boats.
• Impressive. The beautiful presentation makes this dish look restaurant-worthy, yet it’s ready in under 30 minutes.

This Thai-inspired dish takes flavor inspiration from Tom Kha Gai, a coconut-milk based soup. It’s incredibly fragrant and aromatic, and really soothes the soul.

My husband and I order a similar dish at our local Thai restaurant, and I literally CRAVE it during the winter months. Especially when I’m feeling run-down or sick, I’m convinced it offers some healing, medicinal benefits.

I love to serve the coconut poached fish and broth over Jasmine rice to soak up some of the fragrant coconut milk broth.

I also love adding extra spice to the dish in the form of chili oil or chili crisp. (Plus plenty of fresh, green garnishes!)

The Ingredients

• White Fish: I prefer using halibut or cod fillets because of their accessibility and firm texture (they won’t fall apart in the poaching liquid).
• Onion: White onion adds an aromatic backbone to the broth.
• Garlic: I like to use 3 to 4 cloves of fresh garlic, however feel free to add more or less depending on taste.
• Ginger: Fresh ginger is a must here! It adds slightly spicy, warm aromatic flavor the broth.
• Chiles: I like using a serrano pepper because they are readily available year-round. If you have access to Thai chiles, they are also delicious here.
• Coconut Milk: Because of its high-fat content, canned full-fat coconut milk is the ideal poaching liquid here. Plus, it’s mild flavor allows it to really soak up the aromatics.
• Seafood Stock: Seafood stock offers full-bodied flavor to help balance the richness of the coconut milk. You can use homemade or store-bought stock.
• Lime: You need both the zest and juice of 1 lime to add brightness and acidity to the dish.
• Spinach: To boost the nutrient profile of the dish and add vibrancy.
• Fish Sauce: A common ingredient in East Asian and Southeast Asian cuisines, fish sauce offers salty, pungent umami flavor. A little goes a long way!
• Sugar: A dash of sugar helps balance the flavors of the broth.
• Herbs: I love topping the coconut poached fish with lots of fresh, vibrant garnishes. Green onion (scallions) and cilantro are my go-to herbs.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Sauté Onion

Start by sautéing the onion until soft, about 5 minutes.

Step 2: Add Ginger, Garlic, and Chiles; cook 2 more minutes.

Step 3: Add Coconut Milk Broth

Pour in coconut milk, broth, fish sauce, sugar, and lime zest; bring mixture to a simmer. Stir in spinach.

Step 4: Poach Fish

Salt the fish fillets and gently place them in the coconut broth. Cover, lower heat to medium-low, and gently simmer until the fish is cooked through.

Step 5: Add Garnishes

Squeeze lime juice overtop and add cilantro, green onion, and a drizzle of chili oil. Serve coconut poached fish and broth over rice.

Recipe Tips and Tricks

• Use Full-Fat Coconut Milk. The higher fat content contributes to the fish’s ultra-moist, flaky texture.
• Gently Cook Aromatics. The idea is to soften the aromatics just enough to deepen their flavors and render them subtly sweet. You don’t want to brown or fry them.
• Taste As You Go. Before adding the fish to the broth, give it a taste to check for spice, salt, and sweetness.
• Avoid Overcooking. Check the fish for doneness at around the 6-minute mark. It should easily flake with the gentle pressing of a fork.

Serving Suggestions

• Rice: I love serving the coconut poached fish and silky broth over steamed Jasmine rice.
• Noodles: Look for a thin rice noodles or pad Thai rice noodles.
• Quinoa or Cauliflower Rice. For a lower carb option.

You can also simply the fish and broth on it’s own and just serve it in shallow bowl to slurp up the broth.

How to Store and Reheat

• 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.

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