Name: Thai-Inspired Coconut Lemongrass Poached Fish
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 Servings
Cuisine: Asian

Cooking with Conks Verified

February 5, 2026

This Thai-Inspired Coconut Lemongrass Poached Fish features a bright, coconutty, and aromatic broth and perfectly cooked cod. The recipe comes together in about 35 minutes too, making it a fantastic weeknight dinner option. Poaching the cod in a coconut broth keeps it moist and delicate. This method of cooking is perfect for a leaner, lighter fish like cod because the coconut milk gives it a buttery texture and flavor.

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Thai-Inspired Coconut Lemongrass Poached Fish

Cooking with Conks Verified

Ingredients

WarningFish and 3 other allergens identified

Instructions

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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.

Heat two tablespoons of oil in a pan that has a lid.

Add the shallots to the pan and cook for about 5 minutes.

Add ginger, lemongrass, and Thai chili and sauté for another 2 minutes.

Add the coconut milk and 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).

Gently place the fish filets in the coconut milk, making sure they get covered by the liquid.

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.

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Tips & Tricks (5)

Lemongrass Technique 🌱
Bruise the lemongrass stalks by gently crushing them with the back of a knife to release maximum aromatic oils before adding to the coconut broth.
Fish Poaching Perfection 🐟
Keep the poaching liquid just below a simmer (around 160-170°F) to ensure the delicate cod remains tender and doesn't become tough or rubbery.
Coconut Milk Pro Tip 🥥
Always shake the coconut milk can thoroughly before opening and use full-fat version for a richer, more luxurious poaching liquid with deeper flavor.
Aromatics Balance 🧅
Finely mince ginger and shallots to create a uniform flavor base, ensuring they're evenly distributed throughout the coconut broth.
Fresh Herb Finish 🌿
Chop Thai basil and cilantro just before serving to maintain their vibrant color and release maximum essential oils for a fresh, bright garnish.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes