Description
A delightful coconut milk poached fish recipe that combines flaky fish with a creamy, aromatic broth, perfect for a comforting dinner.
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 chili (optional)
- 2 lemongrass stalks, tough outer layer removed
- Vegetable or coconut oil
- 2 x 400g tins of good-quality coconut milk
- 2 tbsp fish sauce
- 1 stock cube (vegetable or chicken)
- 1 tsp sugar
- 1 spring onion, thinly sliced
- 1 small handful of fresh coriander, finely chopped
- Drizzle of chili oil (optional)
- Cooked rice
- Lime wedges
Instructions
- Start by seasoning the cod fillets with salt and refrigerate for about 30 minutes.
- Meanwhile, slice the onion, garlic, ginger, and red chili (if using).
- Bash and finely slice the lemongrass to release its fragrant oils.
- Heat vegetable or coconut oil in a saucepan over medium heat.
- Add the sliced onion, garlic, ginger, and lemongrass to the pan and sauté for about 10 minutes until tender.
- Pour in the coconut milk, then add the fish sauce, stock cube, and sugar, mixing well.
- Season this mixture with salt and pepper, and bring it to a gentle simmer.
- Gently submerge the seasoned cod fillets in the coconut broth and cover the pan.
- Let the fish cook for about 5 to 8 minutes until it flakes easily with a fork.
- To serve, ladle the poached fish into bowls with the broth and garnish with spring onion and coriander.
Notes
Consider adding seasonal vegetables like spinach for extra nutrition. Adjust seasoning to taste before adding the fish.