Coconut Lime Poached Fish

Delicately poached fish in a fragrant coconut-lime broth that tastes bright, creamy, and restaurant-level with minimal effort.

Ingredients

• 4 fish fillets (about 150–180g / 5–6 oz each; white fish preferred)
• 400ml (1 can) coconut milk (full fat for best texture)
• 250ml (1 cup) water
• Zest and juice of 2 limes
• 2 cloves garlic, finely grated (pantry staple)
• 1 tbsp neutral oil (or coconut oil)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp ground coriander (optional pantry spice)
• 1/4 tsp chilli flakes (optional)
• 2 tbsp chopped coriander/cilantro or spring onion (optional, to finish)

Method

• 1

  Step 1: Build the poaching broth

  In a wide skillet or sauté pan (one that fits the fish in a single layer), heat the oil over medium heat. Add garlic and stir until fragrant, about 30 seconds (don’t let it brown). Pour in coconut milk and water, then add lime zest, lime juice, salt, pepper, and coriander/chilli flakes if using. Bring to a gentle simmer (small bubbles around the edges, not a rolling boil).

• 2

  Step 2: Poach the fish gently

  Slide in the fish fillets. The liquid should come at least halfway up the sides; spoon some broth over the tops. Adjust heat to maintain a very gentle simmer. Poach 6–10 minutes depending on thickness, until the fish turns opaque and flakes easily when nudged with a fork (aim for an internal temp of ~52–55°C / 125–130°F for juicy fish).

• 3

  Step 3: Finish the sauce

  Transfer fish to plates. Let the broth simmer 1–2 minutes to slightly thicken, then taste and adjust with an extra pinch of salt or squeeze of lime if needed. Spoon the coconut-lime sauce over the fish and sprinkle with herbs/spring onion if using.

Tips

• **Best fish:** Any firm white fish (cod, haddock, barramundi, snapper) works well. If using salmon, reduce time slightly to keep it tender.
• **Don’t boil:** A hard boil can split coconut milk and toughen fish—keep it at a gentle simmer.
• **Make it a complete meal:** Serve over steamed rice, noodles, or with roasted vegetables (use whatever you have).
• **Leftovers:** Store fish submerged in sauce for up to 2 days. Reheat gently on low heat until just warmed through (avoid microwaving on high).

Nutrition (per serving, estimate)