This Coconut Milk Poached Fish is a simple and tasty dish! The fish cooks gently in creamy coconut milk, making it tender and full of flavor. Add some herbs for a fresh kick!
I love serving this dish over rice to soak up all that delicious sauce. It’s quick to make, perfect for a weeknight dinner or when friends come over! Who can resist that combo? 🐟🥥
Key Ingredients & Substitutions
Fish: Choosing a firm white fish like cod, halibut, or tilapia works best. If you’re looking for substitutes, you can try salmon or even shrimp for a twist.
Coconut milk: Full-fat coconut milk is my favorite for its creamy texture. If you’re dairy-free, this is a great substitute! Lite coconut milk can also be used, but the sauce might be less rich.
Chili peppers: Red chili peppers give a lovely heat. You can swap them for jalapeños for a milder kick or omit them entirely if you prefer a non-spicy version.
Fish sauce: This adds a nice umami flavor, but you can skip it for a vegetarian option or replace it with soy sauce for a similar taste.
Herbs: Fresh cilantro is perfect for garnish! If you don’t have it, parsley can work too, or add chopped green onions for a fresh finish.
How Do I Make Sure My Fish is Perfectly Poached?
Poaching fish in coconut milk is a gentle cooking method, perfect for keeping your fish moist and tender. Here’s how to do it right!
- Start by sautéing the aromatics (garlic, ginger, onion) to bring out their flavors before adding the coconut milk.
- When you add the fish, ensure it’s mostly submerged but don’t overcrowd the pan. Space between pieces helps even cooking.
- Keep the heat low and allow the mixture to barely simmer. High heat can break the fish apart and overcook it.
- Keep an eye on the clock! Poach for about 7-10 minutes, depending on the thickness of your fish pieces. Look for that flaky texture to know it’s done!
Follow these tips, and you’ll have perfectly poached fish that’s bursting with flavor.
Coconut Milk Poached Fish
Ingredients You’ll Need:
For the Dish:
- 1 lb white fish fillets (such as cod, halibut, or tilapia), cut into large chunks
- 1 (14 oz) can coconut milk (full fat for creaminess)
- 1-2 red chili peppers, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion or shallot, thinly sliced
- 1 tbsp vegetable or coconut oil
- 1 tbsp fish sauce (optional, for umami)
- 1 tbsp lime juice
- 1 tsp sugar
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Fresh herbs like kaffir lime leaves, basil, or lemongrass, finely chopped (optional)
- Crushed red pepper flakes (optional, for extra heat)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 10 minutes of cooking time. You can have a delicious meal ready in just under 30 minutes. Perfect for a speedy weeknight dinner!
Step-by-Step Instructions:
1. Sauté Aromatics:
In a wide skillet or shallow pan, heat the oil over medium heat. Add the minced garlic, grated ginger, and sliced onion or shallot. Sauté for about 2-3 minutes, or until they are fragrant and translucent.
2. Create the Coconut Sauce:
Pour in the coconut milk and stir well to combine. Add the fish sauce (if using), lime juice, sugar, and a pinch of salt and pepper. Bring this mixture to a gentle simmer, letting all those flavors meld together.
3. Add the Fish:
Carefully add the chunks of fish to the skillet. Ensure they are partly submerged in the coconut milk mixture. Lower the heat to keep the coconut milk barely simmering.
4. Incorporate the Peppers and Herbs:
Add the sliced red chili peppers and any optional fresh herbs like kaffir lime leaves or basil for an extra burst of flavor. Stir gently.
5. Poach the Fish:
Cover the skillet and gently poach the fish for about 7-10 minutes. The fish is ready when it is cooked through and flakes easily with a fork.
6. Taste and Adjust:
After the fish is done, taste the sauce and adjust the seasoning. Add more salt, lime juice, or sugar as necessary to get the taste just right.
7. Garnish and Serve:
Remove the skillet from heat and generously sprinkle with freshly chopped cilantro and crushed red pepper flakes for extra flavor. Serve this dish hot with steamed rice or crusty bread to soak up that creamy, delicious broth.
Enjoy this aromatic, fresh, and lightly spicy Coconut Milk Poached Fish!
Can I Use Different Types of Fish in This Recipe?
Absolutely! While cod, halibut, and tilapia are great choices, you can also use salmon, mahi-mahi, or even shrimp. Just keep in mind that cooking times may vary slightly depending on the type of seafood you choose.
Is It Possible to Make This Recipe Dairy-Free?
This recipe is naturally dairy-free since it uses coconut milk instead of cream. Just ensure that any added sauces or accompaniments are also dairy-free if needed!
Can I Prepare This Dish in Advance?
You can prep the ingredients ahead of time. Chop your veggies and fish early in the day, then store them in the fridge. When you’re ready to cook, simply follow the instructions for a quick and easy meal!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm on the stove or in the microwave, adding a splash of coconut milk if needed to refresh the consistency.