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Thai-Inspired Coconut Lemongrass Poached Fish
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.
Ingredients
Instructions
- Step 1
Heat two tablespoons of oil in a 12-inch sauté pan that has a lid and at least 2-inch high sides.
- Step 2
Add the shallots and sauté them for about 5 minutes, then add the ginger, lemongrass, and Thai chili and sauté for another 2 minutes.
- Step 3
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.
- Step 4
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.
- Step 5
Gently place the fish filets into the coconut milk, making sure they get covered by the liquid.
- Step 6
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.
- Step 7
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.
Per serving
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