Description
A comforting and flavorful dish featuring fish poached in a rich coconut broth with aromatic herbs and spices.
Ingredients
- 4 fillets of firm white fish (halibut or cod)
- 1 teaspoon kosher salt
- 2 tablespoons neutral cooking oil
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 2 inches fresh ginger, sliced
- 1 piece serrano or Thai chile, de-seeded if desired
- 1 can coconut milk
- 2 cups seafood stock
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1 lime, juiced and zested
- 2 cups fresh spinach
- 1/4 cup fresh cilantro, chopped
- 2 scallions, sliced
- Chili oil or chili crisp (optional for drizzling)
- 2 cups jasmine rice
Instructions
- Begin by cooking the jasmine rice. Rinse the rice under cold water until the water runs clear, then combine it with 4 cups of water in a pot over high heat. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until fluffy.
- While the rice cooks, season the fish fillets with kosher salt on both sides.
- In a large deep skillet, heat the neutral cooking oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ginger, and diced chile, cooking for an additional 2 minutes until fragrant.
- Pour in the seafood stock and coconut milk, stirring to combine. Add fish sauce and sugar, stirring again to incorporate.
- Bring the mixture to a gentle simmer and nestle the seasoned fish fillets into the broth. Reduce the heat to low, cover, and let the fish cook for about 10 minutes, or until it flakes easily with a fork.
- Add the fresh spinach to the skillet during the last minute of cooking, allowing it to wilt just before serving.
- Remove from heat, and squeeze lime juice over the fish. Garnish with lime zest, fresh cilantro, and sliced scallions. Drizzle with chili oil or chili crisp if desired.
- Serve the coconut poached fish over jasmine rice, ensuring to spoon some of the delicious broth over each serving.
Notes
Use fresh fish for the best flavor and feel free to adjust the heat level based on preference by modifying the chile.