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Bowl filled with white jasmine rice topped with Thai-Inspired Coconut Lemongrass Poached Fish. The fish is garnished with cilantro and a lime wedge.

Thai-Inspired Coconut Lemongrass Poached Fish

5 from 1 vote
This Coconut Lemongrass Poached Fish features a bright, coconutty, and aromatic broth and perfectly cooked cod. The recipe comes together in about 30 minutes too, making it a fantastic weeknight dinner option.
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Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Course: Dinner, Main Course, Meat & Seafood
Cuisine: Fusion, Thai
Keyword: Easy, Fish, Quick, Seafood
Servings: 4

Ingredients

  • 1 ½ pounds cod filets, about 4 medium-sized filets
  • 2 cans, 13.5 oz each coconut milk
  • 2 tbsp fish sauce
  • 3 shallots, sliced
  • 2 tsp grated ginger
  • 1 red Thai chili pepper, sliced thin*
  • 2 tbsp oil
  • 3 8-inch stalks lemongrass, bruised with the back of a knife and cut into 2-3 inch pieces
  • 1 bunch Thai Basil
  • Squeeze of lime
  • Couple pinches of salt
  • Cooked jasmine rice, for serving
  • Lime wedge, for serving
  • Green onions, sliced, for serving
  • Cilantro, chopped, for serving
  • Chili oil, optional, for serving

Instructions

  • Lightly season each piece of fish with a little salt on both sides. Be careful not to overdo it, though, because you’ll be adding fish sauce later too.
    1 ½ pounds cod filets, Couple pinches of salt
  • Heat two tablespoons of oil in a pan that has a lid.
    2 tbsp oil
  • Add the shallots to the pan and cook for about 5 minutes.
    3 shallots
  • Add ginger, lemongrass, and Thai chili and sauté for another 2 minutes.
    2 tsp grated ginger, 3 8-inch stalks lemongrass, bruised with the back of a knife and cut into 2-3 inch pieces, 1 red Thai chili pepper
  • Add the coconut milk and fish sauce.
    2 cans, 2 tbsp fish sauce
  • Bring the liquid to a boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 20 minutes.
  • Add the Thai basil (if using), a squeeze of lime (add more if you want it to be more sour), and taste for seasoning (add more fish sauce or salt, if desired).
    1 bunch Thai Basil, Squeeze of lime
  • Gently place the fish filets in the coconut milk, making sure they get covered by the liquid.
    1 ½ pounds cod filets
  • Bring the liquid back up to a simmer and cook for another 7-8 min (depending on thickness of fish), until its internal temperature registers between 130F and 140F.
  • Plate the fish on top of a pile of cooked jasmine rice and spoon some of the coconut milk over it. Garnish with cilantro, green onions, chili oil (optional), and a lime wedge.
    Cooked jasmine rice, Lime wedge, Green onions, Cilantro, Chili oil

Notes

No one likes cutting hot peppers and then touching their eye, so to avoid this, you can rub oil on your fingertips before handling the peppers.