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.

Author: Cooking with Conks

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4 Servings

Calories: 849 kcal per serving

Ingredients

1 ½ pounds - cod filets
2 cans - coconut milk
2 tablespoons - fish sauce
3 - shallots
2 teaspoons - ginger
1 - Thai chili pepper
2 tablespoons - oil
3 stalk - lemongrass
1 bunch - Thai Basil
½ - Lime, juiced
a pinch of salt
cooked jasmine rice
lime wedge
green onions
chili oil

Instructions

Heat two tablespoons of oil in a 12-inch sauté pan that has a lid and at least 2-inch high sides.
Add the shallots and sauté them for about 5 minutes, then add the ginger, lemongrass, and Thai chili and sauté for another 2 minutes.
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.
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.
Gently place the fish filets into the coconut milk, making sure they get covered by the liquid.
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.

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