This Thai poached fish in coconut milk is what summer dinners should taste like. Simple, light, and good enough to make you cancel that Thai takeaway order.
Honestly, this Thai poached fish in coconut milk has ruined takeaway Thai food for me a little. Because now I know how easy it is to get that same creamy, coconut-y flavour at home in about 25 minutes. Which is perfect for summers when standing over a hot stove is the last thing I want to do.
A squeeze of lime and a drizzle of our homemade chilli oil right before you eat it, and you’re set. We sometimes have it over steamed rice when we want something more filling, but honestly, just the fish in that broth with some coriander and spring onions is a perfect meal on its own. If you love Thai food even a little bit, you’re going to make this a lot.
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Ingredients for Thai Poached Fish
- Sea Bass Fillet: Cut into 2-inch pieces. It’s a firm, mild fish that holds its shape well while poaching. Snapper and pomfret work well for this recipe as well.
- Coconut Milk: Full-fat for the creamiest results.
- Thai Green Curry Paste: I have used readymade green curry paste for ease of use and an authentic flavor. Just a little goes a long way
- Lemongrass: Smashed and cut into pieces for fragrance and that subtle fresh flavor
- Aromatics: Onion, garlic, and ginger.
- Jaggery: A small amount to balance the heat from the curry paste.
- Seasoning: Salt and pepper.
- Oil: Any neutral cooking oil for sautéing.
- Toppings: Chopped coriander, spring onions, a squeeze of lime juice, and chilli oil for finishing.
Frequently Asked Questions
Yes, poaching is one of the healthiest ways to cook fish. There’s no deep frying involved; the fish cooks gently in the coconut broth, and it retains most of its nutrients. Coconut milk does add some fat, but it’s the good kind, and you’re using just one small can for the whole dish.
Sea bass works best because it’s firm, mild, and holds its shape while poaching. Other good options include halibut, cod, and snapper. Avoid very flaky or thin fish like tilapia or sole, as they tend to break apart in the broth.
Yes. Firm tofu or paneer cubes poach really well in the coconut broth and soak up the flavours nicely. You can also use thick slices of mushroom for a meatier texture.
Absolutely. Bok choy, baby corn, zucchini, and bell peppers all work well. Add them a couple of minutes before the fish goes in so they’re cooked through but still have some bite.
You can, but the broth will be much thicker and richer. If using coconut cream, add a little extra water to thin it out to the right consistency.
Richa’s Top Tips
- Use a firm fish that won’t fall apart. I used sea bass because it holds its shape while poaching. Avoid flaky varieties like tilapia, as they tend to break up in the broth.
- Smash the lemongrass before adding it. Give it a good whack with a rolling pin or the back of a knife. This bruises the fibres and releases much more flavour into the broth.
- Slide the fish in gently. Don’t stir or move the pieces around once they’re in the broth. Let them cook undisturbed so they stay intact and poach evenly.
- Let the dish rest for a few minutes before serving. This allows the fish to absorb more of the coconut broth and the flavours to settle. It tastes noticeably better when you give it that extra time.
Storage Tips
- In the fridge: Store the fish and broth together in an airtight container for up to 2 days. The fish will continue to absorb the broth as it sits, so the flavour actually gets better overnight.
- Freezing: Not recommended. Poached fish changes texture significantly once frozen and thawed, becoming dry and flaky. The coconut broth also tends to separate.
- Reheating tip: Warm gently on the stove on low heat. Don’t let it come to a boil, or the fish will overcook and fall apart. Add a splash of water if the broth has thickened too much. Finish with fresh lime juice and chilli oil again before serving.
Serving Ideas
This Thai fish is a complete meal in a bowl, but here are a few ways to make it even better:
- With Coconut Rice: Coconut on coconut might sound like a lot, but the stir-fried coconut rice adds a nutty crunch that pairs beautifully with the creamy broth.
- With Thai Pineapple Fried Rice: If you want to stay in Thai territory, the sweet and spicy fried rice alongside the creamy fish makes for an incredible spread.
- With Basil Fried Rice: The herby, garlicky rice adds a fresh, fragrant base that complements the coconut broth without competing with it.
- With Asian Slaw: If you want something fresh and crunchy on the side to balance the richness of the coconut milk, this slaw does the job perfectly.
If you’ve been looking for a new way to cook fish at home, start here. It’s easy, it’s quick, and you’ll want to drink the coconut broth straight from the bowl. Tag me on Instagram @my_foodstory when you make it, I’d love to hear what you think.
Watch Thai Poached Fish in Coconut Milk Recipe Video
Thai Poached Fish in Coconut Milk
Ingredients
- 250 grams sea bass fish fillet cut into 2 inch pieces, approx 4-5 pieces
- 3/4 tsp salt divided
- ¼ tsp pepper
- 1 tbsp oil
- ½ onion sliced
- 1 tsp chopped garlic
- ½ tsp chopped ginger
- 1 tsp thai green curry paste
- 200 ml coconut milk
- 1 ½ cups water
- 1 lemongrass cut into pieces and smashed
- 1 tsp jaggery
- Chopped coriander spring onions, lime juice and chilli oil for topping
Instructions
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Sprinkle ¼ tsp salt and ¼ tsp pepper on the fish and set aside.250 grams sea bass fish fillet, 3/4 tsp salt, ¼ tsp pepper
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Heat oil in a pan and add onions. Saute for 1 minute and add chopped ginger and garlic. Saute for 2 minutes and Thai add green curry paste. Cook this for another minute.1 tbsp oil, ½ onion, 1 tsp chopped garlic, ½ tsp chopped ginger
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Pour in coconut milk, water, lemongrass, remaining salt and jaggery. Simmer for 3-4 minutes.1 tsp thai green curry paste, 200 ml coconut milk, 1 ½ cups water, 1 lemongrass, 1 tsp jaggery
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Gently slide the pieces of fish into the pan and cover and cook for 6-7 minutes. Turn off the flame. Let this rest for a few minutes and serve hot over rice. Top with chopped coriander, spring onions and chilli oil along with a squeeze of lime juice.Chopped coriander
Video
Nutrition
This article was researched and written by Harita Odedra.
The post Easy Thai Poached Fish In Coconut Milk appeared first on My Food Story.
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