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.
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.
Sonia says
My family and I LOVED this dish! Not only was it easy to make, but it was also lip smackin' delicious! Flavors were perfect and will now be added to our meal rotation.
Herman says
Thank you for the kind review Sonia! So glad you and the family loved the recipe 🙂
E says
Absolutely delicious!! It's now in the rotation for good. I could drink that sauce. I used coconut cream and a little less lime as my limes were huge. Perfection
Herman says
I am so happy to hear you loved it! Thank you for trying my recipe.
Anna says
This was a lovely dish. Even though I slightly overcooked the fish, (my fault! not the recipes fault!) it was still delicious as the broth was so fragrant and had a great flavour profile and made the fish so tasty! Will make again for sure!
Herman says
So glad you liked it Anna! Yes the fish can overcook easily but glad the flavors still shined through!
Cyndi Smith says
This was delicious!! And so simple to make!
Herman says
Thank you for trying my recipe and for the kind review!
Sophie says
Delicious recipe! Thank you.
Herman says
Appreciate the positive review, thank you so much!
Cheyenne says
Sounds delicious. Is it possible to freeze this dish?
Herman says
thank you! if you freeze the dish, the texture might be tougher so I don't recommend freezing it. The broth can be frozen and reused later though
Shineyshi says
Sounds like a tasty dish. Is it possible to freeze this?
Herman says
I don't recommend freezing the fish as it becomes tough but the broth can be frozen and used again for later.
Diane says
This is one of the best recipes for cod I have tried! I made this exactly as written for a group of friends and every morsel was gone. I will definitely be making this again! Thank you!!
Herman says
This makes me so happy to hear. So glad you and your friends loved it!
Martha says
Holy Cow this was delicious!!! Can’t wait to make again!
Herman says
Ah, thank you so much Martha! So glad you enjoyed it 🙂
Eileen says
This dish looks fantastic! Besides shrimp or tofu in switching up the protein, would using scallops work? Or even beef?
Herman says
scallops would work amazing with this! beef might come up tough unfortunately so I recommend shrimp, tofu, chicken drumsticks, things that braise well
Amy Dinh says
Comes together SO quick and SO delicious! I used tofu and it was amazing! Will definitely be adding to my meal rotation for those nights where you want something quick. Thanks so much Herman for sharing.
Herman says
So glad you enjoyed it Amy! Great substitution using tofu, I might try that one day 🙂
Gabriella says
This was a home run! We used frozen haddock filets and it came out perfectly when poached for 7 min. I also agree with some of the comments with it could’ve used 1 less line. Noted for next time!
Herman says
Thank you for trying my recipe and glad you liked it! Yes, I prefer my sauce tangy but if you prefer a little less lime, feel free to adjust :).
Caley says
I’ve made this recipe at least a dozen times and every single chance I’ve had to put it in front of guests, they ask me for the recipe. Easy to make with ingredients most people have on hand … and who doesn’t like the combo of coconut and lime? Bravo Herman!
Herman says
Wow, this is such a compliment and kind review! Thank you for trying my recipe and I am so happy you and your guests love this one. I'll keep them coming!
Melissa says
This recipe was so delicious and even my picky eater loved it. I always look for quick and easy recipes and this was perfect for a busy evening. I will definitely be making this again and again!
Herman says
I'm delighted that you enjoyed this recipe Melissa! I will keep sharing these easy and quick recipes 🙂
Marie says
I just made this recipe and it's incredible! I only had sole on hand so I had to make do. I'm definitely eager to try it with thicker fillets of white fish, but it was still delicious. The only thing I would recommend is only putting in half the lime juice and adjusting to taste. I had to add more chicken broth to mine because it was too acid, but that would depend on the limes used. Once again, I'm really happy to have found a way to prepare white fish that is flavourful
Herman says
So glad you liked this recipe Marie! Yes, feel free to adjust the lime juice to your liking. For me, two limes was just the right amount but maybe yours was juicer than mine 🙂
Cate McGillicuty says
Do you think Swordfish would be good with this recipe? I have some in the freezer I've been meaning to cook, but sometimes swordfish can be tough when cooked. Would you recommend marinating the fish in any part of the ingredients ahead of time?
Herman says
Swordfish isn't as flaky and tender as other white fishes like cod and tilapia so if you poach it you, you will have to check on doneness often to make sure it isn't too tough. No need to marinate the fish before poaching (except for some salt and pepper)!
Cassidy says
One of our favorite fish recipes, super quick and easy, you’ll never be disappointed!
Herman says
thank you so glad you liked this one!
Lilac E. Ulanday says
Easy and looks savory
Maya Kai says
Absolutely delicious. This is now my go to recipe for fish.
Herman says
That makes me so happy to hear! This is one of my favorite dishes too and is on repeat at my house.
Astra says
I made this tonight for my family and it was a huge hit! I used swai as my fish, as it’s what I had on hand, and it turned out great! I just reduced the poaching time by a minute or two, as it tends to be more delicate. It turned out perfectly! We loved the creamy, citrusy sauce. Will definitely be making again soon!
Herman says
Swai is a delicious fish to use! So glad you loved this recipe 🙂
Stefanie says
Yum!! Easy and tastes a lot like tom kha Kai. Whole family approved! Made with barramundi.
Herman says
Ooh barramundi sounds delicious with this recipe, so glad you liked it!
Tim Aiken says
wonder if this would work with scallops in place of the fish?
Herman says
yes! the sauce is great with scallops too
Tara says
this was amazing- it tastes like tom
khah and my kid loved it too! this will be on the regular rotation in our home 🙂 I added bell peppers and topped with bean sprouts and cilantro
Herman says
so happy to hear!!