Coconut Milk Poached Fish

This one-pot Coconut Milk Poached Fish is as comforting as it is nourishing and delicious. Inspired by Southeast Asian flavours, this dish features tender, flaky white fish, gently cooked in a fragrant, aromatic coconut broth. Its stunning presentation makes it look like you’ve spent ages in the kitchen, when in fact this recipe is incredibly simple to make. Whether you’re after an easy midweek dinner or something a bit more special, this Coconut Milk Poached Fish is perfect for impressing without the stress.

Table of Contents

• Ingredient Breakdown
• Why Poaching is Perfect for Cod
• The Aromatic Base of this Coconut Milk Poached Fish
• Transforming Coconut Milk into a Flavour-Packed Broth
• Coconut Milk Poached Fish: Serving Suggestions
• Adapting this Coconut Milk Poached Fish Recipe
• Want More Fish Recipes?

Ingredient Breakdown

• Cod loins or fillets: A tender, flaky white fish that holds up well to poaching. You can swap with haddock or pollock, if you prefer.
• Onion: Adds sweetness and depth to the broth.
• Garlic cloves: Essential for that aromatic base, adding savoury depth to the dish.
• Fresh ginger: Bright and warming, ginger works in harmony with the other aromatics to give the broth its unique flavour.
• Red chilli: Optional, but it brings a gentle heat. Feel free to adjust the spice level to your preference.
• Lemongrass stalks: Adds a citrusy zing to the broth, making it fragrant and fresh.
• Vegetable or coconut oil: Used to sauté the aromatics; coconut oil will play up the coconut theme, but vegetable oil works, too.
• Coconut milk: The heart of this recipe, creating a creamy, silky base for the broth.
• Fish sauce: Brings umami and depth, balancing the richness of the coconut milk.
• Stock cube: Adds an extra layer of savoury flavour to the broth. Use vegetable or chicken based on what you have.
• Sugar: A pinch to balance the salty and savoury flavours of the broth.
• Spring onion: Adds freshness and crunch as a garnish.
• Fresh coriander: Its bright, herbaceous notes cut through the richness of the broth.
• Chilli oil: Optional, but it adds a lovely hit of spice and richness to finish the dish.

Why Poaching is Perfect for Cod

Cod is an ideal fish to poach. It’s firm enough to hold its shape when cooked, yet tender enough to flake easily, making it a dream for this method of cooking. The gentle heat of the poaching liquid ensures the fish stays moist and delicate without the risk of overcooking, which can often happen with higher heat methods like frying or grilling. Poaching also gives the fish time to soak up the subtle aromatics from the broth, making every bite of this Coconut Milk Poached Fish a flavourful one.

One tip to avoid the cod falling apart is to salt it in advance. Letting the cod sit with a light dusting of salt for 30 minutes in the fridge helps firm up the flesh. This simple trick makes a big difference and is particularly useful when poaching delicate fish like cod or haddock.

The Aromatic Base of this Coconut Milk Poached Fish

The aromatics are the unsung heroes of this Coconut Milk Poached Fish recipe. It all starts with gently cooking the onion, garlic, ginger, and chilli (if using) in oil. By softening them slowly, you coax out their flavours, creating a base that’s fragrant and rich. The key here is not to rush; you want the aromatics to soften and become golden without browning or burning. This will take about 10 minutes of gentle stirring.

Lemongrass is another essential aromatic that adds a bright, citrusy note to the broth. Bashing the stalks with the flat side of a knife helps release the oils before you finely slice it. Lemongrass is tough, so it benefits from this extra step to ensure its flavours are fully extracted into the broth.

Transforming Coconut Milk into a Flavour-Packed Broth

The coconut broth is the star of the show in this Coconut Milk Poached Fish recipe. Once the aromatics are softened, coconut milk, fish sauce, a stock cube, and a touch of sugar join the mix to create a rich and velvety liquid. The coconut milk adds a subtle sweetness and creaminess, while the fish sauce brings that hit of umami, lifting the entire dish.

Simmering the broth for 30 minutes allows the flavours to meld and intensify. You’ll notice the ginger, garlic, and lemongrass infuse the coconut milk, transforming it into a silky, fragrant broth that’s just the right balance of creamy, salty, and slightly sweet.

Coconut Milk Poached Fish: Serving Suggestions

This Coconut Milk Poached Fish is all about the contrast between rich, fragrant broth and fresh, light garnishes. The spring onion and coriander bring brightness and a pop of colour to the dish, while the optional chilli oil adds a little heat and richness.

To make it a complete meal, I highly recommend serving the Coconut Milk Poached Fish over steamed jasmine rice. The rice soaks up the coconut broth beautifully, ensuring every bite is packed with flavour. A side of steamed greens like bok choy or tenderstem broccoli would complement the dish perfectly, adding some crunch and balancing the richness of the broth.

Consider adding a squeeze of lime just before serving. The acidity cuts through the creaminess of the coconut, bringing everything into balance. It’s one of those small finishing touches that can transform the dish from good to great.

Adapting this Coconut Milk Poached Fish Recipe

This Coconut Milk Poached Fish recipe is wonderfully versatile. You can swap cod for other firm, white fish such as haddock, hake, or pollock. Even salmon works beautifully here, adding its own richness to the broth.

If you’re in the mood for a bit more heat, increase the amount of red chilli or drizzle over extra chilli oil. For a milder version, omit the chilli altogether and rely on the aromatics to carry the flavours.

Want More Fish Recipes?

I’ve been sharing lots of delicious fish recipes on my Instagram and TikTok in a series I’ve called Fantastic Fish. If you love this recipe, why not try some of the others in the series?

• Coconut-Crusted Thai Curry Sea Bass: If you’re a fan of Thai flavours, you’re going to love this one. The fish is marinated in Thai red curry paste, before being encased in a coconut crust and fried to golden perfection.
• Salt and Pepper Fish Nuggets: Chicken nuggets are great, but have you ever had fish nuggets? They’re just as delicious and satisfying, but they feel lighter.
• Spicy Tuna Crispy Rice: This recipe combines crispy sushi rice cakes with homemade spicy tuna and avocado. The contrast of textures between the crispy rice and tuna is delightful and all the flavours work so well together.
• Monkfish Curry: Monkfish is simmered in a rich, flavour-packed sauce, perfumed with curry leaves, coconut milk, tomatoes and warm spices.
• Roasted Salmon with Curry Leaf Butter: Roasted salmon, topped with a delicious 3-ingredient curry leaf butter.