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Coconut Lemongrass Poached Fish Recipe

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★★★★★

4.6 from 127 reviews

This Coconut Lemongrass Poached Fish is a fragrant and delicate Southeast Asian-inspired dish featuring tender white fish fillets gently poached in a flavorful broth made from coconut milk, lemongrass, ginger, garlic, and a hint of chili. The broth is enriched with fish sauce and lime juice, creating a perfect balance of creamy, tangy, and savory notes. Garnished with fresh cilantro and green onions, this recipe offers a light yet satisfying meal ideal for serving with steamed jasmine rice or rice noodles.

Ingredients

Scale

Fish

  • 4 white fish fillets (e.g., cod, snapper, or tilapia)
  • Salt and pepper, to season

Broth

  • 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

Garnish

  • Fresh cilantro leaves
  • Sliced green onions
  • Lime wedges

Instructions

  1. Prepare the Fish: Season the fish fillets with salt and pepper on both sides and set aside, allowing the seasoning to penetrate before cooking.
  2. Make the Broth: Heat vegetable oil in a large skillet or saucepan over medium heat. Add the lemongrass, ginger, garlic, and onion, then sauté until fragrant, about 2 minutes, to release their aromatic flavors.
  3. Add Liquids and Seasonings: Pour in the coconut milk and chicken or vegetable broth, stirring well to combine. Stir in the fish sauce, sugar, and sliced red chili if using. Allow the mixture to simmer gently for 5 minutes so the flavors meld together.
  4. Poach the Fish: Reduce the heat to medium-low and carefully place the fish fillets into the simmering broth. Cover the pan and poach for 6 to 8 minutes or until the fish is opaque and flakes easily with a fork, ensuring gentle and even cooking.
  5. Finish the Dish: Remove the fish fillets carefully and set them aside on a serving plate. Stir the lime juice into the broth and taste to adjust the seasoning with additional fish sauce or salt if needed for balance.
  6. Serve: Ladle the flavorful broth over the fish fillets. Garnish with fresh cilantro leaves, sliced green onions, and lime wedges. Serve hot alongside steamed jasmine rice or rice noodles for a complete meal.

Notes

  • The fish choice is flexible—cod, snapper, or tilapia all work well; ensure the fillets are evenly sized for uniform poaching.
  • Bruising the lemongrass stalks (lightly smashing) helps release their aromatic oils into the broth.
  • Adjust the amount of red chili or omit it altogether depending on your heat preference.
  • Use vegetable broth for a vegetarian-friendly version and choose vegetable fish sauce substitutes if needed.
  • Poaching the fish gently helps retain moisture and prevents the fillets from drying out.
  • This dish pairs wonderfully with jasmine rice or light rice noodles to soak up the delicious broth.

Keywords: coconut lemongrass fish, poached fish recipe, Southeast Asian fish dish, coconut milk fish, healthy fish recipes, Asian poached fish

Find it online: https://nayabaker.com/coconut-lemongrass-poached-fish-recipe/