Coconut Lime Poached White Fish with Rice
In short: White fish fillets gently poached in a fragrant coconut milk broth with ginger, garlic, lime and chili, then served over steamed rice. It takes about 32 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 630 kcal
Coconut milk makes an excellent poaching liquid: it is gentle, a little sweet and carries ginger, garlic and lime well. The fish cooks in just a few minutes, so the broth is made first and the fillets go in at the end. The result sits between a light curry and a soup, and the sauce is as good as the fish. Serve it with plenty of steamed rice.
Instructions
- Rinse the rice and cook it with 600 ml (2 1/2 cups) water and a pinch of salt for 12 to 15 minutes. Keep it covered and warm.
- Heat the oil in a wide, deep skillet over medium heat. Cook the onion for 4 minutes until soft, then add the garlic, ginger and chili and stir for 1 minute.
- Pour in the coconut milk and stock. Add the fish sauce, sugar and half the salt, and simmer gently for 6 minutes, until slightly reduced.
- Pat the fish dry and season with the remaining salt. Slide the fillets into the broth and spoon some over the top. The liquid should come about two thirds of the way up the fish.
- Cover and poach over low heat for 6 to 8 minutes, until the fish is opaque, flakes easily and reads 63°C (145°F) at the thickest part. Do not let the broth boil hard, or the coconut may split.
- Stir the lime zest and juice into the broth. Taste and adjust with salt or a little more lime.
- Serve the fish in shallow bowls over the rice, ladle the broth around it and scatter with cilantro.
Tips
- Use full-fat coconut milk for a silky sauce. Light versions turn thin and are more likely to split.
- Add a handful of baby spinach or sliced green beans to the broth with the fish for a one-pot meal.
Questions and answers
Can I use frozen fish for this recipe?
Yes. Thaw it fully and pat it dry. Frozen fish releases extra water, so check the seasoning at the end.
How spicy is coconut lime fish?
It is mild with one chili. Leave the seeds in or add a second chili for more heat, or omit it for children.
Can I make it ahead of time?
Make the broth up to 2 days ahead, then reheat it and poach the fish fresh. Poached fish reheats poorly and turns dry.
How long does it take to make Coconut Lime Poached White Fish with Rice?
About 32 min in total: 10 min of preparation and 22 min of cooking.
How many calories are in Coconut Lime Poached White Fish with Rice?
About 630 kcal per serving, with 36 g of protein, 65 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 630 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 65 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
