About the Recipe
If you’re looking for a dish that feels both comforting and refreshing, this Coconut Lime Poached Fish is the answer. Poaching fish in a coconut milk broth is a brilliant way to keep it tender and moist, while infusing it with layers of flavour. The base is simple yet vibrant, ginger, garlic, onion, and chili sizzled gently in olive oil before being enriched with creamy coconut milk and a splash of broth. Fish sauce and lime add the perfect balance of savoury depth and bright acidity, cutting through the richness and bringing everything together.
What makes this recipe particularly appealing is how effortlessly it comes together: a one-pan dish that feels elegant enough for a dinner party, yet quick enough for a weeknight meal. The broth doubles as a sauce, making it perfect for spooning over fluffy white rice or soaking into tender vegetables on the side. With its fragrant aroma and nourishing balance of protein, healthy fats, and zesty freshness, this dish is both wholesome and deeply satisfying.
Ingredients
400 - 500g white fish fillets (e.g. Pangasius, basa, cod, tilapia, seabass, or halibut)
1 tbsp olive oil
Optional: 1 small white onion, thinly sliced
2 cloves garlic, minced or Asafoetida to replace
1 tbsp chopped ginger
1–2 red chilis, or ¼ tsp red chili flakes, to taste
1 can or carton of full‑fat coconut milk
1 cup chicken or vegetable stock
3 tbsp fish sauce
1 tbsp sugar
Juice and zest of 2 limes
Salt, to taste
Vegetables of your choice (I used Bell Peppers, Baby Corn and Carrots)
For serving:
White rice
Preparation
Season the fish:
Pat fish fillets dry and season both sides lightly with salt. Set aside.
Sauté aromatics:
In a large, shallow pan, heat olive oil over medium heat.
Add sliced onion, minced garlic, and minced ginger. Sauté for ~1–2 minutes until softened and fragrant.
Stir in red chilis (or chili flakes) and chopped scallions; cook for an additional 30 seconds.
Add your choice of chopped vegetables
Build the broth:
Add the coconut milk and broth.
Stir in fish sauce, sugar, lime zest, lime juice, and a pinch of salt.
Bring mixture to a gentle simmer.
Add 100 - 150ml water if the sauce is too thick.
Poach the fish:
Gently place the fish fillets into the simmering broth.
Reduce heat to low, cover the pan, and let the fish poach for 7–9 minutes, or until opaque and easily flaked with a fork.
Serve:
Carefully transfer fish to serving plates with your white rice and enjoy!