Coconut Milk Poached Fish

Byarlo Jack

If you’re looking for a comforting, fragrant, and unbelievably easy one-pot fish recipe, coconut milk–poached fish is your new go-to. This dish combines the gentle richness of coconut milk with aromatic herbs, spices, and fresh citrus to create a deeply soothing yet vibrant meal. The fish turns meltingly tender as it poaches in the creamy broth, absorbing all the flavors without drying out or falling apart. It’s a perfect weeknight dinner, healthy, quick, and satisfying, yet impressive enough to serve guests.

Why This Recipe Works

Poaching fish in coconut milk is a technique popular in many Asian and coastal cuisines. The coconut milk adds natural sweetness and creaminess without the heaviness of dairy, while aromatics like garlic, ginger, lime, lemongrass, and herbs build layers of flavor. Because the fish cooks gently at a low simmer, the texture stays perfectly flaky and moist. Plus, everything comes together in one pot, making cleanup effortless.

Ingredients

  • White fish fillets (cod, haddock, halibut, barramundi, snapper, etc.)
  • Coconut milk (full-fat gives the richest broth, but light works too)
  • Onion or shallots
  • Garlic and ginger
  • Cherry tomatoes or diced tomatoes
  • Lime or lemon
  • Fresh herbs (cilantro, basil, or parsley)
  • Optional: chili flakes, lemongrass, turmeric, spinach, or baby bok choy
  • Salt, pepper, and a splash of olive oil

How to Make Coconut Milk Poached Fish

Begin by sautéing onions, garlic, and ginger to build a fragrant base. You can add lemongrass or turmeric if you prefer a more Southeast Asian profile. Once softened, pour in the coconut milk and a splash of broth or water, then bring the mixture to a gentle simmer. Add cherry tomatoes for sweetness and acidity, or keep the broth pure and aromatic if you prefer a silky finish.

Lay the fish fillets directly into the simmering liquid, making sure they’re partially submerged. Keep the heat low, poaching should be gentle, with small bubbles just breaking the surface. Over the next 8–12 minutes, the fish becomes glossy, tender, and infused with flavor. Finish the dish with a squeeze of lime juice, fresh herbs, and optional chili flakes for heat.

Serving Suggestions

This comforting dish pairs beautifully with fluffy jasmine rice, coconut rice, basmati, or a bowl of warm quinoa. For a lighter meal, serve the poached fish over steamed greens or spoon it into a deep bowl with extra broth for a cozy, spoonable dinner. If you want added texture, sprinkle toasted coconut flakes or crispy shallots over the top just before serving.

Variations

  • Thai-Inspired: Add green curry paste, basil, and lime leaves.
  • Mild & Creamy: Use only coconut milk, ginger, and lime for a gentle, soothing broth.
  • Spicy: Add fresh chilies or chili paste for a kick.
  • Vegetable Boost: Add spinach, zucchini, mushrooms, bok choy, or bell peppers directly into the broth.

Why You’ll Love It

This coconut milk–poached fish is nourishing, dairy-free, gluten-free, and naturally flavorful without needing heavy seasoning. It feels like comfort food but remains fresh, light, and balanced. With minimal prep, simple ingredients, and a one-pot method, it’s the kind of recipe you’ll return to again and again, for busy weeknights, cool evenings, or when you want something soothing and special.

Conclusion

Coconut Milk Poached Fish is one of those rare recipes that feels both luxurious and effortless. With its silky coconut broth, fragrant aromatics, and tender, perfectly cooked fish, it brings comfort without heaviness and bold flavor without complication. This one-pot dish is ideal for busy weeknights, yet elegant enough for entertaining. Whether you enjoy it with rice, vegetables, or simply on its own, it’s a nourishing, flavour-packed meal you’ll want to make again and again.

FAQs

1. What type of fish works best for coconut milk poaching?
White, firm fish fillets like cod, haddock, halibut, snapper, barramundi, and tilapia all work well. They hold their shape while still becoming tender and flaky in the coconut broth.

2. Can I use frozen fish?
Yes! Just thaw the fish completely and pat it dry before adding it to the pot. This helps the fish cook evenly and prevents the sauce from becoming watery.

3. Should I use full-fat or light coconut milk?
Full-fat coconut milk creates a richer, creamier broth, while light coconut milk makes a lighter dish. Both work, but full-fat delivers the best texture and flavor.

4. How do I keep the fish from falling apart?
Keep the heat low, poaching requires a gentle simmer, not a boil. High heat can cause the fish to break apart or overcook.

5. Can I add vegetables to the dish?
Absolutely. Spinach, baby bok choy, zucchini, mushrooms, cherry tomatoes, or bell peppers work beautifully and can be cooked directly in the broth.