Looking for a delicious and easy-to-make fish recipe that’s perfect for any occasion? Look no further than Coconut Milk Poached Fish! This dish is bursting with flavor and is sure to impress your family and friends.
Why You’ll Love This Recipe?
- Great flavors: The combination of coconut milk, lemongrass, and ginger creates a rich and aromatic broth that perfectly complements the tender fish.
- Quick prep time: With just a few simple ingredients, you can have this dish ready in no time.
- Perfect for meal prep: This recipe is great for meal prep as the flavors only get better with time, making it a convenient option for busy weeknights.
Ingredient Notes:
- Cod loins or fillets (around each), or any flaky white fish: The star of the dish, choose a fresh and firm fish for the best results.
- Onion, garlic cloves, fresh ginger, red chili (optional), lemongrass stalks: These aromatics add depth and flavor to the coconut broth.
- Vegetable or coconut oil: Used for sautéing the aromatics.
- 1 tin good-quality coconut milk (ideally, at least % coconut extract): The base of the dish, choose a high-quality coconut milk for a creamy and rich broth.
- Fish sauce, stock cube (vegetable or chicken), sugar: These seasonings add savory and umami flavors to the dish.
- To serve: Spring onion, fresh coriander, chilli oil (optional), cooked rice, and lime wedges.
Step-by-Step Instructions:
- Start by sautéing the onion, garlic, ginger, red chili, and lemongrass in oil until fragrant.
- Add the coconut milk, fish sauce, stock cube, and sugar to the pot and bring to a simmer.
- Gently add the fish to the broth and poach until cooked through.
- Serve the fish over rice, garnished with spring onion, coriander, and a drizzle of chilli oil. Don’t forget the lime wedges for a burst of citrusy flavor!
Helpful Tips:
- For a spicier kick, add more red chili to the broth.
- Feel free to customize the recipe with your favorite vegetables like bell peppers or spinach.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use fresh lemongrass for the best flavor, and bruise the stalks before adding them to release their aroma.
- For a richer broth, use full-fat coconut milk.
- Adjust the seasoning to taste by adding more fish sauce or sugar if needed.
Serving Suggestions:
Serve Coconut Milk Poached Fish with steamed jasmine rice, a side of stir-fried vegetables, and a refreshing cucumber salad. Pair with a cold glass of coconut water or a crisp white wine for a complete meal.
Storage and Reheating Tips:
To store leftovers, place the fish and broth in separate containers and refrigerate. Reheat gently on the stovetop or in the microwave, adding a splash of water to the broth if needed to thin it out.
Frequently Asked Questions:
- Can I use a different type of fish for this recipe?
Yes, any flaky white fish like haddock or tilapia will work well in this recipe. - How can I make this dish spicier?
Increase the amount of red chili or add a dash of hot sauce to the broth for extra heat. - Can I freeze the leftovers?
While you can freeze the fish, the texture may change slightly upon thawing. It’s best enjoyed fresh or refrigerated for a few days.
Conclusion:
Coconut Milk Poached Fish is a flavorful and versatile dish that is sure to become a family favorite. Try it out for your next meal and let us know how it turns out! Enjoy!
Print
Coconut Milk Poached Fish
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This Coconut Milk Poached Fish recipe combines the delicate flavor of cod with the richness of coconut milk, creating a creamy and aromatic dish that is perfect served over rice with a squeeze of lime.
Ingredients
Scale
Main Ingredients:
- 4 cod loins or fillets (around 150g each), or any flaky white fish
- 1 onion
- 4 garlic cloves
- 15g fresh ginger, peeled
- 1 red chilli (optional)
- 2 lemongrass stalks, tough outer layer removed
- vegetable or coconut oil
- 2 x 400g tin good-quality coconut milk (ideally, at least 70% coconut extract)
- 2 tbsp fish sauce
- 1 stock cube (vegetable or chicken)
- 1 tsp sugar
To serve:
- 1 spring onion, thinly sliced
- 1 small handful fresh coriander, finely chopped
- drizzle of chilli oil (optional)
- cooked rice and lime wedges
Instructions
- Prepare the Ingredients: Slice the onion, garlic, ginger, and chilli. Bash the lemongrass stalks to release flavor.
- Poach the Fish: In a large pan, sauté the onion, garlic, ginger, chilli, and lemongrass in oil. Add coconut milk, fish sauce, stock cube, and sugar. Simmer gently, then add the fish and poach until cooked through.
- Serve: Garnish with spring onion, coriander, and chilli oil. Serve over rice with lime wedges.
Notes
- You can adjust the spiciness by adding more or less chilli.
- Feel free to substitute the cod with any other flaky white fish.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 50 mg