Coconut Poached Fish


Fish poached in lemongrass infused coconut milk topped with classic Thai herbs and fried ginger

Prep time:30 mins

Cook time:15 mins

Serves: 2


  • Zest and juice ½ lime
  • 15g palm sugar, grated
  • 1 whole coriander, root and stem attached
  • ½ small cucumber, finely diced
  • 2 kaffir lime leaves, finely shredded
  • 270ml can coconut milk
  • 1 lemongrass, halved lengthways and cut into thirds
  • 2 firm white fish fillets (ling, hoki or dory)
  • ¼ cup Five Tastes Thai Red Curry Paste
  • 2 teaspoons fish sauce
  • Fresh ginger, finely shredded and deep fried, for garnish


Step 1

Combine lime zest, juice and sugar in a bowl. Wash coriander well, finely chop root and stem and roughly chop leaves. Add coriander, cucumber and kaffir lime leaves to lime juice and set aside.

Step 2

Place coconut milk and lemongrass in a wok or saucepan and bring to the boil. Add fish, cover and reduce heat to simmer. Cook for 10 minutes or until cooked through.

Step 3

Remove fish from pan, discard lemongrass. Stir Five Tastes Curry Paste and fish sauce into coconut milk, cook for 1-2 minutes.

Step 4

Ladle curry sauce into the base of serving bowls, place fish on sauce and top with cucumber mixture. Garnish with fried ginger.

Tasty Tip!

Finely shred or julienne fresh ginger, fry in oil until golden brown. Drain on absorbent paper.

Coconut Poached Fish
Average user rating:
  • 4

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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