Aromatic Coconut Lemongrass Poached Fish

  • By Amanda Li
  • 09 Jun, 2016

This Thai inspired recipe is easy to make and perfect for those who tend to overcook their fish. Poaching is a very forgiving and gentle cooking method.


2 – 4oz (113g) wild cod fillets, skin removed*  
4 cups broccoli, washed, trimmed and cut into bite-sized florets
2 cups vegetable broth
1 cup full-fat coconut milk**
1 stalk lemongrass (white and light green parts only), cut into quarters lengthwise
1-inch piece gingerroot  
3 cloves garlic, peeled and lightly smashed
1 medium green Thai chili, finely minced with seeds removed (optional)
to taste salt & freshly cracked black pepper
to garnish freshly chopped cilantro

*Can be substituted with haddock, salmon, shrimp or scallops! **When buying coconut milk, take the time to read the ingredient list. A high quality coconut milk should only contain coconut milk and water; no guar gum, carrageenan, milk powder, or polysorbate 80. My favourite brand of coconut milk is “Real Thai” or “Aroy-D”.


Step 1
Remove the skin off the gingerroot by using an edge of a spoon and applying just enough pressure to scrap off the skin. Once peeled, thinly slice the gingerroot.

Combine broth, coconut milk, lemongrass, gingerroot, garlic and thai chili (if using) together in a pan with a tight-fitting lid. Season with salt and pepper. Over medium heat, bring the broth mixture to a simmer.

Step 2

Submerge the fish fillets into the poaching liquid, along with the broccoli florets and cover the pan. Reduce the heat to medium-low and gently simmer the fish for 7-8 minutes. When properly cooked, the flesh of the fish should take on a nearly opaque appearance and flake easily. Serve the fish, broccoli and poaching liquid immediately over a bed of rice, rice vermicilli or yam noodles.

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