This recipe features tender, flaky white fish gently poached in a luxurious, fragrant broth. It is quick, healthy, and packed with bright, savory, and spicy notes.
Yields: 4 Servings
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients
For the Fish:
• 1.5 lbs (approx. 680g) thick-cut skinless white fish fillets, such as Cod, Halibut, or Haddock (cut into 4 equal portions)
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 Tbsp Neutral oil (e.g., coconut, avocado, or vegetable oil) – for searing, optional but recommended for color
For the Coconut-Lime Broth:
• 1 Tbsp Neutral oil (e.g., coconut, avocado)
• 1 medium yellow onion or 2 shallots, finely chopped
• 3-4 cloves garlic, minced
• 1 Tbsp fresh ginger, peeled and minced
• 1-2 tsp Thai red curry paste (adjust to preferred spice level)
• 1/4 tsp turmeric powder (optional, for color and earthiness)
• 1 (13.5 oz / 400ml) can full-fat coconut milk
• 1 cup Fish or vegetable broth (or water)
• 1-2 tsp Fish sauce (to taste – adds savory depth)
• 1 tsp Brown sugar or honey (to balance the acidity)
• 1 lime, zest and juice (about 2 Tbsp juice)
• 1/2 cup fresh cilantro, roughly chopped, divided
Optional Add-Ins (for a fuller meal):
• 1/2 cup chopped red bell pepper
• 1/2 cup small cherry tomatoes, halved
• 2 cups baby spinach or bok choy, chopped
• 1/2 cup cooked rice or rice noodles (for serving underneath)
For Garnish:
• Fresh cilantro leaves
• Lime wedges (essential!)
• A pinch of flaky sea salt and freshly ground black pepper on the fish
Instructions
1. Prepare and Sear the Fish (Optional Searing Step):
• Pat the fish fillets very dry with a paper towel. Season generously on all sides with \bm{1/2} tsp of the salt and \bm{1/4} tsp of the pepper.
• In a large, straight-sided skillet or Dutch oven (large enough to hold the fish in a single layer), heat the 2 Tbsp of neutral oil over medium-high heat.
• Carefully place the fish fillets in the hot pan. Sear for 1-2 minutes per side until they have a light golden-brown crust. Do not cook through. Remove the fish from the pan and set aside on a plate.
2. Sauté the Aromatics:
• Reduce the heat to medium. Add the 1 Tbsp of new oil (if needed) to the same pan.
• Add the chopped onion or shallots and a pinch of salt. Sauté for about 3-4 minutes until softened and translucent.
• Add the minced garlic and minced ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
• Stir in the red curry paste and turmeric powder (if using). Cook for 1 minute, stirring constantly, to bloom the spices and deepen their flavor.
3. Simmer the Broth:
• Pour in the coconut milk and the broth. Stir to combine everything and scrape up any browned bits from the bottom of the pan.
• Add the fish sauce, brown sugar, and the lime zest. Stir well.
• Bring the liquid to a gentle simmer (small bubbles should appear). Reduce the heat to medium-low. Simmer gently for about 5 minutes to allow the flavors to meld.
• Taste the broth and adjust seasoning: add more fish sauce for salt/umami, more sugar for balance, or a tiny pinch of salt if needed. If using optional vegetables like bell pepper, add them now and simmer until slightly softened (about 5 minutes).
4. Poach the Fish:
• Gently nestle the seared fish fillets back into the simmering coconut broth. The liquid should partially cover the fish.
• Cover the skillet and continue to simmer on low heat. Cook for 5-8 minutes, or until the fish is opaque throughout and flakes easily with a fork. The cooking time will vary based on the thickness of the fish. If using optional spinach or bok choy, stir them in during the last 2 minutes of cooking until just wilted.
5. Finish and Serve:
• Turn off the heat. Stir in the lime juice and half of the fresh cilantro.
• Taste the broth one last time; the fresh lime juice should brighten all the flavors.
• Carefully ladle the broth into bowls. Place one piece of fish in the center of each bowl.
• Garnish generously with the remaining fresh cilantro and a generous squeeze from a lime wedge. A final dusting of black pepper on the fish is a nice touch.
• Serve immediately, optionally over a small bed of steamed white rice or rice noodles, which will absorb the delicious broth.
Chef’s Notes:
• Fish Selection: Any firm white fish works well. If you can’t find cod, halibut, haddock, or even snapper are excellent substitutes.
• Heat Control: Keep the heat at a gentle simmer once the coconut milk is added. Boiling aggressively can cause the coconut milk to split, separating the fat from the liquid, which affects the texture.
• Cilantro Stem Flavor: Don’t throw away the cilantro stems! They hold a lot of flavor. Mince some of the stems and add them to the broth along with the garlic and ginger for a deeper herbal note. Save the leaves for the garnish.
• For a creamier, thicker broth, you can use a bit less broth/water (closer to \bm{1/2} cup) or let the broth simmer, uncovered, for an extra few minutes to reduce slightly before adding the fish.