Coconut Poached Fish

Got some fresh aromatics and creamy coconut? This Coconut Poached Fish is a comforting, flavour-packed dish that comes together effortlessly. Infused with fragrant lemongrass, ginger, and chilli, it’s a light yet satisfying meal perfect for any night of the week.

Why You’ll Love This Recipe:

Fragrant & Comforting – A rich coconut broth infused with warming aromatics.

Quick & Easy – Ready in under 40 minutes with minimal effort.

Nourishing & Balanced – Healthy fats from coconut cream and lean protein from fish.

Mood-Boosting – Ingredients like ginger and lemongrass support digestion and overall well-being.

Mood-Boosting Benefits:

Garlic & Onion – Support gut health and immune function.

Ginger – Helps reduce inflammation and supports digestion.

Lemongrass – Contains antioxidants that promote relaxation and stress relief.

Coconut Cream – Rich in healthy fats that help with brain function and satiety.

Fish – A great source of protein and omega-3s, supporting mood and cognitive function.

Ingredients

Serves: 2 | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Base:

• 1 shallot or ½ onion, finely sliced

• 1-inch piece of ginger, grated

• 2 garlic cloves, minced

• 1 stalk lemongrass, smashed

• 1 red chili, sliced

Broth:

• 1 can (400ml) coconut cream

• 1 tablespoon fish sauce

• 1 cup stock (vegetable or fish)

• 1 teaspoon sugar or honey

Fish:

• 2 white fish fillets (such as cod, barramundi, or snapper)

To Serve:

• Steamed rice

• Fresh coriander

• Sliced spring onion

• Chilli oil (optional)

Method

Sweat Down the Aromatics:

In a large pan, heat a small amount of oil over medium heat. Add shallot (or onion), ginger, garlic, lemongrass, and chili. Sauté for 2–3 minutes until fragrant and softened.

Make the Broth:

Pour in the coconut cream, fish sauce, stock, and sugar or honey. Stir to combine. Bring to a gentle simmer and let it cook for 30 minutes to develop the flavors.

Poach the Fish:

Gently place the fish fillets into the broth. Cover and poach for 5–7 minutes, or until the fish is cooked through and flakes easily with a fork.

Serve & Store:

Serve over steamed rice, garnished with fresh coriander, spring onion, and a drizzle of chili oil if desired.

Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

My Tips:

Add Greens – Stir in baby spinach or bok choy for extra nutrients.

Spice Level – Adjust the chili to your preferred heat level.

Protein Swap – Try prawns or tofu instead of fish for variation.

FAQs:

Q: Can I use light coconut milk instead of coconut cream?
A: Yes, but the broth will be less rich and creamy.

Q: What’s the best type of fish to use?
A: Any firm white fish works well, such as cod, barramundi, or snapper.

Q: Can I make this ahead of time?
A: The broth can be made ahead and stored in the fridge. Add the fish just before serving to keep it fresh and tender.

Enjoy this fragrant and nourishing Coconut Poached Fish – a simple yet elegant dish that brings warmth and comfort to the table.