Thai-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
Scale
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
