Thai-Inspired Coconut Poached Fish in 30 Minutes Recipe
Introduction
This Thai-inspired coconut poached fish offers a delicate balance of creamy, spicy, and citrusy flavors. Ready in just 30 minutes, it’s a comforting yet elegant dish perfect for busy weeknights or special dinners.
Ingredients
- 4 fillets halibut or cod
- 1 teaspoon kosher salt
- 2 tablespoons neutral cooking oil
- 1 medium white onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 optional serrano or Thai chile, sliced (remove seeds for milder heat)
- 1 can coconut milk
- 2 cups seafood stock
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- Zest and juice of 1 lime
- 2 cups fresh spinach
- 0.5 cup fresh cilantro, chopped
- 2 scallions, sliced
- 1 tablespoon chili oil or chili crisp (optional)
- 2 cups jasmine rice, cooked
Instructions
- Step 1: Season the fish fillets evenly with kosher salt and set aside.
- Step 2: In a large skillet over medium heat, heat the neutral cooking oil. Add the sliced white onion and sauté for about 5 minutes until softened and translucent.
- Step 3: Add the minced garlic, grated ginger, and serrano or Thai chile to the skillet. Cook for another 2 minutes until fragrant.
- Step 4: Pour in the coconut milk, seafood stock, fish sauce, granulated sugar, and lime zest. Stir gently and bring the mixture to a gentle simmer.
- Step 5: Add the fresh spinach to the broth and cook until it wilts.
- Step 6: Nestle the seasoned fish fillets into the simmering broth. Cover the skillet, reduce the heat to low, and poach the fish for 6-8 minutes until cooked through.
- Step 7: Remove the lid and squeeze fresh lime juice over the fish and broth to taste.
- Step 8: Garnish with chopped cilantro and sliced scallions. Serve hot over cooked jasmine rice, drizzled with chili oil or chili crisp if desired.
Tips & Variations
- Use firm white fish like halibut or cod to prevent the fillets from falling apart during poaching.
- For a milder dish, remove seeds from the chile or omit it entirely.
- Swap seafood stock with chicken or vegetable stock if unavailable.
- Add mushrooms or baby corn for extra texture and flavor.
- Adjust the chili oil amount to control the heat level.
Storage
Store any leftover fish and broth in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the fish. It’s best enjoyed fresh, as the texture softens upon reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for this recipe?
Yes, you can substitute with any firm, white-fleshed fish like sea bass or snapper. Avoid flaky fish that might break apart during poaching.
Is it possible to make this dish spicier?
Absolutely. Keep the chile seeds, add extra serrano or Thai chiles, or increase the amount of chili oil for more heat.
PrintThai-Inspired Coconut Poached Fish in 30 Minutes Recipe
This Thai-Inspired Coconut Poached Fish recipe features tender fillets of halibut or cod gently cooked in a fragrant, creamy coconut broth infused with garlic, ginger, lime, and a hint of chili. Accompanied by vibrant spinach, fresh herbs, and served over fluffy jasmine rice, this dish offers a perfect balance of tropical flavors and comforting textures, all ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
For the Fish
- 4 fillets halibut or cod (firm white fish)
- 1 teaspoon kosher salt
For the Broth
- 2 tablespoons neutral cooking oil
- 1 medium white onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 optional serrano or Thai chile, sliced (remove seeds for milder heat)
- 1 can (13.5 oz) coconut milk
- 2 cups seafood stock
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1 lime, zest and juice
For the Extras
- 2 cups fresh spinach
- 0.5 cup fresh cilantro, chopped
- 2 scallions, sliced
- 1 tablespoon chili oil or chili crisp (optional)
- 2 cups jasmine rice, cooked
Instructions
- Season the Fish: Pat the halibut or cod fillets dry and season evenly with kosher salt on both sides to enhance flavor.
- Sauté Aromatics: Heat neutral cooking oil in a large skillet over medium heat. Add the sliced white onion and cook for about 5 minutes until softened and translucent.
- Add Garlic, Ginger, and Chili: Stir in the minced garlic, grated ginger, and sliced serrano or Thai chile (if using). Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
- Create the Coconut Broth: Pour in the coconut milk and seafood stock. Add fish sauce, granulated sugar, and lime zest. Stir well and bring the mixture to a gentle simmer over medium-low heat.
- Add Spinach: Stir in fresh spinach leaves until wilted, incorporating vibrant color and nutrition into the broth.
- Poach the Fish: Nestle the seasoned fish fillets carefully into the simmering broth. Cover the skillet with a lid and cook on low heat for 6-8 minutes until the fish is opaque and flakes easily with a fork.
- Finish with Lime Juice: Remove the lid and squeeze in fresh lime juice to add a bright, citrusy finish, adjusting to taste.
- Garnish and Serve: Garnish the dish with freshly chopped cilantro and sliced scallions. Serve immediately over steamed jasmine rice, drizzling with chili oil or chili crisp for an optional spicy kick.
Notes
- Use firm white fish like halibut or cod to maintain texture during poaching.
- Adjust chili quantity according to your preferred heat level; removing seeds reduces spiciness.
- Seafood stock can be substituted with vegetable broth for a lighter flavor.
- Chili oil or chili crisp is optional but adds a delicious depth of flavor for spice lovers.
- Serve immediately to enjoy the fish at its most tender and flavorful.
Keywords: Thai coconut poached fish, halibut coconut recipe, coconut fish broth, Thai seafood, poached fish with coconut milk, easy Thai fish recipe, healthy coconut fish
