Thai Curry Poached Fish
Poaching fish in a Thai curry broth is a perfect example of how you can create bold, complex flavours with minimal effort. This Thai Curry Poached Fish recipe takes humble cod fillets and turns them into a showstopping dish with the help of a fragrant, coconut-based broth. It’s light yet indulgent, with a balance of spice, sweetness, and savoury depth. Whether you’re cooking for a weeknight dinner or a casual dinner party, this dish delivers every time.
- Prep Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 heaped tbsp good-quality Thai red curry paste (see Notes)
- 1 tbsp fish sauce
- 1 tsp palm sugar or light brown sugar
- 1 tsp ground turmeric
- 1 x 400ml tin good-quality coconut milk (70% or more coconut extract)
- 400ml chicken stock (for a richer, thicker broth, substitute for the same volume of coconut milk)
- 10g fresh ginger, grated
- 4 cod loins or fillets (around 150g each), or any flaky white fish
- 1 small handful fresh coriander, finely chopped
- chilli oil and lime wedges, to serve
Instructions
- Place the Thai red curry paste, fish sauce, palm sugar, ground turmeric, coconut milk, chicken stock and fresh ginger in a medium saucepan and season with a generous pinch of salt. Whisk to combine.
- Bring to a boil over medium-high heat, whisking to combine, then reduce the heat to low, cover and simmer for 15 minutes.
- Add the cod fillets to the coconut broth, then cover and cook until the cod fillets are just cooked through, 5 to 8 minutes depending on their thickness. When done, the flesh will flake when gently pressed.
- To serve, carefully transfer the cod fillets to a shallow serving bowl, then ladle the broth over the top. Finish with the fresh coriander and optional drizzle of chilli oil. I recommend serving this with rice (it soaks up all of that deliciously fragrant Thai curry broth), a side of steamed veg, and a few lime wedges for squeezing over.
Find it online: https://zenaskitchen.com/thai-curry-poached-fish/