Hello friends,
Some cravings are sparked at first glance. That’s exactly how I felt when I came up with the recipe I’m sharing with you today. Let me guide you through it…
Here is my Thai-style poached white fish in coconut milk.
The Inspiration for This Recipe
As always, I’m completely transparent with you. I already have a recipe for cod with coconut milk on the blog. It’s a dish I prepare often and truly enjoy. However, when I came across a post from an American content creator, Zena’s Kitchen, I was smitten! Her recipe is similar to mine but has more of an Asian twist, specifically Thai.
I started with her recipe and made 2-3 small modifications, as I always do… You know me!!
The Overview
This poached fish in coconut milk, made in just one pot, is both comforting and nourishing.
Drawing inspiration from the flavors of Southeast Asia, this dish features tender and flaky white fish, gently cooked in a fragrant and spice-infused coconut broth. It’s an absolute delight, brimming with finesse and flavor…
Which Fish Should You Choose for Your Thai-Style Poached White Fish in Coconut Milk?
Clearly, you’ll want to pick a white fish; that’s in the title!! 😉
More seriously, I usually opt for cod steaks (or cod loins). You can also use fillets or switch to other varieties like pollock, black or yellow pollack, haddock (not smoked), dorade, sea bass, or even sebastes.
Just be sure to avoid delicate or fatty fish that may fall apart, such as sole or mackerel.
For the best results, keep the pieces of fish relatively thick.
Why Do We Salt the Fish and Let It Rest?
This process not only seasons the fish but also firms up its flesh, reducing the risk of it falling apart during poaching. This is always a concern when preparing fish, especially when cooking it in a sauce or broth.
By using this technique, you decrease the chances of a catastrophe at serving time! 😉
What to Serve with Your Thai-Style Poached White Fish in Coconut Milk
Undoubtedly, the most obvious accompaniment is white rice, preferably basmati or Thai rice. It pairs perfectly. However, you could also go for pasta, such as tagliatelle, or even steamed potatoes. Steamed carrots or cauliflower would also make for great sides.
The Benefits of Coconut Milk
Coconut milk is a delicious and nutritious ingredient, widely used in Asian and tropical cuisine.
Rich in plant-based saturated fatty acids, it provides quick energy while adding a creamy texture to dishes, making it ideal for curries, soups, or desserts. It also serves as an alternative to dairy milk, suitable for those who are lactose intolerant or following a plant-based diet.
Coconut milk contains essential minerals, such as potassium, magnesium, and iron, which support metabolism, muscle and nerve health, and red blood cell production. Additionally, it offers natural antioxidants that help protect cells against oxidative stress.
When consumed in moderation, it is low in calories and enhances the flavors of dishes without the need for dairy, which can be beneficial when cooking for someone who doesn’t digest dairy well.
The Essential Utensils
A cutting board,
A good paring knife,
A sauté pan
And its lid.
There you go, nothing more! You’re all set, right?
Alright, I’ll stop here. Let’s head to the kitchen, put on our aprons, and get started on making a delicious Thai-style poached white fish in coconut milk!
The recipe, Chef!
Poached white fish in Thai coconut milk
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Loading...Ingredients
- Fish
- 4 pieces or fillets of cod (about 150 g each)
- 1 onion
- 4 cloves of garlic
- 15 g of fresh ginger, peeled
- 1 red chili (optional)
- 2 stalks of lemongrass, tough outer layer removed
- 2 tablespoons of vegetable oil (sunflower or canola)
- 1 can of 400 g of coconut milk
- 2 tablespoons of oyster or fish sauce
- 1 vegetable stock cube
- 1 teaspoon of sugar
- Finishing
- 1 spring onion, finely sliced
- 1 small handful of fresh cilantro, finely chopped
- a drizzle of chili oil (optional)
- 1 lime
Instructions
Fish
Season the cod fillets with salt on both sides, then refrigerate for 30 minutes.
Finely slice the onion, garlic, ginger, and red chili (if using).
Lightly crush the lemongrass stalks to release their aromatic oils, then cut it in half lengthwise.
Heat two tablespoons of vegetable oil in a medium saucepan over medium heat.
Add onion, garlic, ginger, chili, and lemongrass, season with salt and pepper. Cook gently, stirring occasionally, until soft, about 10 minutes.
Add coconut milk, fish sauce, bouillon cube, and sugar, then adjust seasoning.
Bring to a boil, then cover and immediately reduce the heat to low or medium-low and let simmer for 30 minutes.
Add the cod fillets to the broth, then cover and cook until just cooked through, 5 to 8 minutes depending on thickness.
Finishing
Arrange your pieces of fish on your plates and sprinkle with spring onion, fresh coriander, if you wish, a drizzle of spicy oil, and a few wedges of lime to squeeze over.
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