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coconut lemongrass poached fish

Coconut Lemongrass Poached Fish for a Flavorful Weeknight Meal

This coconut lemongrass poached fish is a quick and delightful dish that brings tropical flavors to your dining table in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons olive oil can replace with coconut oil for extra flavor
  • 1 medium shallot adds a mild onion flavor and sweetness
  • 1 tablespoon fresh ginger contributes warmth; ground ginger can be used
  • 1 stalk lemongrass essential for a bright, citrusy taste
  • 2 cloves garlic enhances overall flavor; garlic powder is a milder alternative
  • 1 can coconut milk provides creaminess; light version for fewer calories
  • 2 tablespoons fish sauce adds umami; soy sauce for vegetarian alternative
  • 1 tablespoon brown sugar balances flavors with sweetness
  • 1 tablespoon lime zest brightens the dish
  • 2 tablespoons lime juice may substitute with lemon juice
For the Fish
  • 1 pound white fish (such as tilapia, cod, or halibut) any flaky white fish can be used
  • 1 teaspoon kosher salt enhances the fish’s flavor
For Toppings
  • 2 tablespoons green onions provide freshness and crunch
  • 2 tablespoons cilantro adds a burst of flavor
  • 1/4 cup toasted coconut flakes brings texture and enhances tropical vibe

Equipment

  • Large Pan

Method
 

Cooking Instructions
  1. Heat oil: Start by warming olive oil in a large pan over medium heat.
  2. Sauté aromatics: Dice shallot, ginger, lemongrass, and garlic. Add shallot, ginger, and lemongrass to the pan, cooking for 2-3 minutes until fragrant.
  3. Add garlic: Add the diced garlic and cook for an additional minute, stirring.
  4. Create the broth: Pour in coconut milk, fish sauce, brown sugar, lime zest, and lime juice. Bring to a gentle simmer, then reduce heat and cook for about 5 minutes.
  5. Season the fish: Sprinkle kosher salt over the fish. Gently place the fish into the simmering broth.
  6. Poach fish: Cover the pan and let the fish poach for 5-8 minutes until it’s fully cooked.
  7. Serve and garnish: Serve the poached fish over rice, garnished with green onions, cilantro, and toasted coconut flakes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 18gProtein: 25gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 950mgPotassium: 800mgFiber: 2gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Enjoy your coconut lemongrass poached fish warm for the best taste experience.

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