Poaching fish with a garlic, coconut and lime sauce is one of my favorite way to cook fish. The recipe is simple and versatile, and I have made it with salmon, halibut, cod, rock fish and got lots of compliments each time. I have served this dish with steamed rice, rice vermicelli or noodles. It’s really tasty and is quite similar to Thai red curry, but is simpler to make.
The dish is cooked in one pan, which makes cleaning even easier. There are 2 keys to make this dish so delicious. First the fish is lightly seared, then the aromatics are caramelized in the same pan before adding the sauce. The Maillard reaction is the secret to the depth of taste…
I have made this dish just for 2, as well as for a large dinner group. It can be made ahead of time, up to the sauce part. Before serving, reheat the sauce, and add the fish, then the lime zest and juice, and serve. At this dinner party, I made this dish with salmon fillet and served it with fresh rice vermicelli.
The ingredients are available from any Asian stores, or the you can also get the minced ginger, minced garlic and chili garlic paste from Amazon.
Poached Fish in Garlic, Coconut and Lime
Ingredients
- 4 Fish fillets (any firm fish like Salmon, Cod, Rock Fish, Halibut)
- 2 tbsp Oil
- Salt and Pepper
- 4 cloves garlic, finely chopped
- 1 tbsp minced ginger
- 2 stalks lemongrass, chopped (only use the soft part, about 1/3 bottom part)
- 1 tbsp palm sugar (or brown sugar)
- 1 tsp chili garlic paste (from Asian store)
- 1 can coconut milk (14 oz or 400 g)
- 1 tbsp fish sauce
- 1 tspn Lime zest
- 1 lime, juiced (or more to taste)
Garnish to serve
- Fresh Coriander
- Fresh Scallion (Green Onions)
- Fresh Red Chillies
- Steamed Rice or Cooked Rice Vermicelli
Instructions
- Sprinkle some salt and pepper on both sides of the fish fillets
- Heat 1 tablespoon of oil in hot deep skillet over high heat, sear the fish fillets around 1-1/2 minute on each side and remove to plate (fish is not fully cooked). Leave any tidbits from the fish in the skillet.
- Reduce the heat to medium low, add 1 tablespoon oil to skillet, and add the aromatics (garlic, ginger and lemongrass) and cook for 1-2 minutes till the garlic turns golden.
- Add the sugar and cook for 30 seconds, this caramelization step is very important. Add the chili garlic sauce (more if you like spicy), stir well
- Add the coconut milk, mix well, scraping all the tidbits sticking to the bottom of the skillet.
- Add the fish sauce, increase the heat to medium. Simmer for couple of minutes.
- Carefully add back the fish fillets in the sauce, and gently simmer for 3 to 4 minutes until just cooked
- Remove the fish fillets and put on a serving plate with the steamed rice or cooked rice vermicelli, stir the lime zest and juice to taste into sauce, spoon the sauce over the fish. Garnish with coriander, scallion and chili and serve.
Notes
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Check out my Thai vegetable red curry recipe!
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Thumbs up for your recipe! Have tried it with my friends and everybody loved it!
So happy you like the recipe!