If you're in the mood for something light, comforting, and a little tropical, this Coconut Lime Poached Fish will be your new go-to fish recipe.
It's one of those fish dinner recipes that looks and tastes fancy but comes together easily in one pan. The fish gently simmers in a creamy coconut broth that’s tangy, savory, and just the right amount of spicy.
Serve it over a bowl of steamy rice and side of vegetables, and you’ve got a restaurant-quality meal at home.
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What is Poached Fish?
Poached fish is a method where fish gently cooks in a simmering liquid instead of being fried or baked. In this poached fish recipe, the liquid is a flavor-packed combo of coconut milk, lime juice, fish sauce, and broth.
The result is a super tender, flaky, and moist piece of fish that soaks up all those beautiful flavors.
Why You’ll Love This Poached Fish Recipe
- Quick and fuss-free: Everything comes together in one pan in under 30 minutes.
- Creamy, zesty broth: The coconut lime base is tangy, slightly sweet, and deeply savory.
- Delicate and tender texture: Poaching keeps the fish incredibly moist and flaky.
- Versatile dinner option: Works well with any white fish you have on hand.
- Perfect for weeknights or guests: It’s easy enough for a weeknight but impressive enough for company.
If you like this fish recipe, then you will love my Thai Red Curry Poached Fish and Soy Salmon Coconut Rice Bowl recipes!
Ingredients
- White Fish Fillets: A mild, flaky fish like cod, halibut, or seabass is ideal for soaking up all the flavors.
- Olive Oil: Used for sautéing the aromatics and creating a base layer of flavor.
- White Onion: Adds sweetness and body to the broth.
- Garlic: Brings pungent, savory depth to the dish.
- Ginger: Brightens everything up with a bit of zingy warmth.
- Red Chilis or Chili Flakes: For a subtle kick of heat that balances the richness. Adjust to your spice level!
- Scallions: Layered in for extra flavor and used as a garnish for freshness.
- Coconut Milk: The creamy base that makes this broth luscious and comforting.
- Chicken or Seafood Broth: Helps thin the coconut milk and adds savory umami.
- Fish Sauce: A key ingredient in Southeast Asian cuisine, adding salty depth and complexity.
- Sugar: Balances the salt and acidity with a touch of sweetness.
- Lime Zest and Juice: Adds bright citrus notes that lift the whole dish.
- Salt: Just enough to bring all the flavors together. Adjust to your taste!
Customizations
- Switch the Protein: Try this with shrimp or tofu for a different spin on the dish.
- Add Vegetables: Bok choy, baby spinach, or bell peppers can be poached in the broth too.
- Tone Down the Heat: Use fewer chilies or omit them altogether if you prefer mild flavors.
How to Make Coconut Lime Poached Fish
Season the Fish
Pat the fish fillets dry with paper towels and lightly season both sides with salt. Set aside while you prep the broth.
Sauté the Aromatics
In a large, shallow pan, heat the olive oil over medium heat. Add the sliced onions, minced garlic, and ginger. Sauté for 1–2 minutes until softened and fragrant.
Stir in the red chilis (or chili flakes) and chopped scallions and cook for another 30 seconds.
Build the Broth
Pour in the coconut milk and broth. Add the fish sauce, sugar, lime zest, lime juice, and a pinch of salt.
Stir to combine and bring everything to a gentle simmer.
Poach the Fish
Carefully place the fish fillets into the simmering broth. Reduce the heat to low and cover the pan.
Let the fish poach for 7–9 minutes, or until it’s opaque and flakes easily with a fork.
Serve and Garnish
Gently transfer the fish to serving bowls or plates. Spoon the coconut lime broth over the top and garnish with extra scallions and a drizzle of chili oil.
Pair with white rice and your favorite veggies for a complete meal.
Storage
Store leftover poached fish in an airtight container in the fridge for up to 2 days. Best enjoyed fresh while the fish is tender.
Tips
- Don’t overcook the fish: Poached fish should be tender, not rubbery, so pull it once it flakes easily.
- Use full-fat coconut milk: This gives the broth richness and body. Lite versions can be too thin.
- Taste and adjust: Lime and fish sauce can vary in intensity, so always give your broth a taste before serving.
Coconut Lime Poached Fish
Video
Equipment
Ingredients
Main Ingredients
- 1.5 pounds white fish filets cod, tilapia, seabass, halibut
- 1 tablespoon olive oil
- 1 small white onion thinly sliced
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 1-2 red chilis or ¼ teaspoon red chili flakes
- 1 green onions chopped
- 1 can full-fat coconut milk 13.5 fl oz.
- 1 cup chicken or seafood broth
- 3 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 2 limes zested and juiced
- salt to taste
Garnishes
- chopped green onions
- chili oil
For Serving
- white rice
- vegetables of choice
Instructions
- Pat fish fillets dry with a paper towel and lightly season both sides with salt. Set aside.
- In a large shallow pan, heat olive oil over medium heat. Add sliced onions, minced garlic, and ginger. Sauté for 1–2 minutes until fragrant and softened. Add red chilis (or chili flakes) and scallions and cook for another 30 seconds to release its aroma.
- Pour in the coconut milk and broth. Add fish sauce, sugar, lime zest, lime juice, and a pinch of salt to taste. Stir to combine and bring to a gentle simmer.
- Carefully add the fish into the simmering coconut lime broth. Reduce heat to low and poach, covered, for 7–9 minutes, or until the fish is opaque and flakes easily with a fork. Taste broth again and add any additional salt as needed to taste.
- Carefully transfer the fish to serving plates. Spoon the coconut broth over the top and garnish with chopped scallions and a drizzle of chili oil. Serve with steamed white rice and your favorite vegetables.
Lindy says
How do I use tofu in this recipe? Extra firm or?
Herman Chan says
I would use firm tofu actually! cube them up and add them to the sauce!
Radhika says
Amazing recipe!
Herman Chan says
thanks!