Fish in Coconut Milk with Lemongrass
This poached Fish in Coconut Milk with Lemongrass combines flaky cod with a creamy coconut broth infused with lemongrass, ginger, Thai chilies, Thai basil, fish sauce, and fresh lime. It's bright and aromatic and still simple enough for a weeknight dinner. We like to serve it over jasmine rice to soak up every last delicious spoonful of the broth.
Equipment
- 12-inch high sided sauté pan or braiser with a lid
Ingredients
- 1 ½ pounds cod filets (about 4 medium-sized filets)
- 2 tbsp neutral oil
- 3 shallots sliced
- 3 stalks lemongrass (bottom 6 to 8 inches only), bruised with the back of a knife and cut into 2-inch pieces
- 2 tsp grated ginger
- 1 red Thai chili pepper sliced thin
- 2 cans coconut milk (13.5 oz each)
- 2 tbsp fish sauce plus more, if needed
- 1 cup Thai Basil leaves can use more, if desired
- ½ lime, juiced
- Cooked jasmine rice, optional for serving
- Sliced green onions, optional for serving
- Chili oil, optional for serving
Instructions
- Heat two tablespoons of oil in a 12-inch sauté pan that has a lid and at least 2-inch high sides.2 tbsp neutral oil
- Add the shallots and saute them for about 5 minutes, then add the ginger, lemongrass, and Thai chili and saute for another 2 minutes.3 shallots, 2 tsp grated ginger, 1 red Thai chili pepper, 3 stalks lemongrass (bottom 6 to 8 inches only), bruised with the back of a knife and cut into 2-inch pieces
- Add the coconut milk and the fish sauce and bring the liquid to a boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 20 minutes for the flavors to deepen.2 cans coconut milk (13.5 oz each), 2 tbsp fish sauce
- Add the Thai basil and lime, then taste the broth for seasoning and adjust if necessary. If it needs more seasoning, add more fish sauce or salt.1 cup Thai Basil leaves, ½ lime, juiced
- Gently place the fish filets into the coconut milk, making sure they get covered by the liquid.1 ½ pounds cod filets (about 4 medium-sized filets)
- Bring the liquid up to a simmer and cook for another 7 to 10 minutes, depending on the thickness of the fish, until its internal temperature registers between 130°F and 140°F. Remove the lemongrass stalks and discard them.
- Plate the fish on top of a pile of cooked jasmine rice (optional) and spoon some of the coconut broth over it. Garnish with green onions, and chili oil, if using.Cooked jasmine rice, optional, Sliced green onions, optional, Chili oil, optional
Notes
- Smash the lemongrass. Lightly smash the lower 6 to 8 inches of each stalk with a meat mallet or the back of a knife to bruise it before adding it to the pan.
- Choose cod fillets that are similar in thickness so they finish cooking at the same time.
- Rub oil on your fingertips when cutting the Thai peppers. This will help protect your skin from the oils in the peppers.
- Don't rush the coconut milk broth. Letting the lemongrass, shallots, ginger, basil, and chilis cook in the coconut milk deepens the flavor.
- Taste the broth before adding the fish. Adjust the seasoning to your preferences. Add more lime for brightness, fish sauce for saltiness, or chilies for heat, if needed.
- Don’t handle the fish too much while cooking it. Cod flakes easily, so if you want to keep the filets intact, try not to disturb them too much when they’re cooking.
- Use a thermometer to check the doneness. Cod is done when it reaches about 130°F to 135°F internally and flakes easily with a fork. It'll keep cooking slightly in the broth after you remove it from the heat.