Name: Coconut Lemongrass Poached Fish Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southeast Asian
Ingredients: 4 white fish fillets (e.g., cod, snapper, or tilapia); Salt and pepper, to season; 1 tablespoon vegetable oil; 3 stalks lemongrass, trimmed, bruised, and cut into 2-inch pieces; 1-inch piece of ginger, sliced; 2 garlic cloves, minced; 1 small onion, thinly sliced; 2 cups coconut milk; 1 cup chicken or vegetable broth; 2 teaspoons fish sauce; 1 teaspoon sugar; 1 red chili, sliced (optional, for heat); Juice of 1 lime; Fresh cilantro leaves; Sliced green onions; Lime wedges

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Introduction

This Coconut Lemongrass Poached Fish is a fragrant and comforting dish that highlights delicate white fish simmered in a rich coconut broth infused with lemongrass and ginger. It’s perfect for a light yet flavorful meal that transports you to tropical flavors.

A white bowl holds a simple dish with three main layers: at the bottom is a base of fluffy white rice, topped with bright green steamed broccolini on the left side, and a golden-brown seared piece of fish placed slightly to the right. The fish has a light, crispy texture and is garnished with small, fresh green herbs and tiny pieces of broccolini. A light, slightly creamy sauce pools gently on the right side underneath the fish, adding a soft glossy texture. The bowl sits on a white marbled surface with a lemon wedge partially in view at the top left and a woman's hand holding a spoon and fork near the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 white fish fillets (e.g., cod, snapper, or tilapia)
Salt and pepper, to season
1 tablespoon vegetable oil
3 stalks lemongrass, trimmed, bruised, and cut into 2-inch pieces
1-inch piece of ginger, sliced
2 garlic cloves, minced
1 small onion, thinly sliced
2 cups coconut milk
1 cup chicken or vegetable broth
2 teaspoons fish sauce
1 teaspoon sugar
1 red chili, sliced (optional, for heat)
Juice of 1 lime
Fresh cilantro leaves, for garnish
Sliced green onions, for garnish
Lime wedges, for serving

Instructions

Step 1: Season the fish fillets with salt and pepper on both sides and set aside.
Step 2: Heat vegetable oil in a large skillet or saucepan over medium heat.
Step 3: Add the lemongrass, ginger, garlic, and onion. Sauté until fragrant, about 2 minutes.
Step 4: Pour in the coconut milk and chicken or vegetable broth. Stir well to combine.
Step 5: Add fish sauce, sugar, and sliced chili if using. Simmer the broth gently for 5 minutes to meld the flavors.
Step 6: Reduce heat to medium-low and carefully place the fish fillets into the simmering broth.
Step 7: Cover and poach the fish for 6 to 8 minutes, until it is opaque and flakes easily with a fork.
Step 8: Remove the fish from the broth and place on a serving plate.
Step 9: Stir lime juice into the broth. Taste and adjust seasoning with more fish sauce or salt, if desired.
Step 10: Ladle the fragrant broth over the fish fillets, then garnish with fresh cilantro, green onions, and lime wedges. Serve hot with steamed jasmine rice or rice noodles.

Tips & Variations

For a milder broth, omit the chili or reduce the amount used.
Try using firm fish like halibut or sea bass if preferred.
Fresh lemongrass is best, but you can substitute with 1 teaspoon lemongrass paste if needed.
Adding a few kaffir lime leaves to the broth can deepen the citrus aroma.
Serve with a side of sautéed greens or steamed vegetables for a balanced meal.

Storage

Store leftover fish and broth separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the fish from overcooking. Avoid microwaving to maintain the broth’s flavor and fish texture.

How to Serve

A white bowl holds a meal with three main layers: at the bottom is a bed of white rice, fluffy and soft; on top of the rice is a portion of bright green cooked broccoli stems and florets, slightly shiny and tender; the top layer is a thick piece of lightly browned, cooked white fish fillet garnished with small green herb pieces and a few broccoli florets, all sitting in a light, creamy sauce pooling gently around the food. The bowl is set on a white marbled surface with a slice of lemon visible on the side, and a fork and spoon laying nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk for this recipe?

Yes, canned coconut milk works well and will provide a rich, creamy broth. Choose full-fat coconut milk for the best flavor and texture.

What can I substitute for fish sauce?

If you prefer a vegetarian option or don’t have fish sauce, use soy sauce or tamari. Be aware that the flavor will differ slightly, but it will still add a savory depth to the broth.