Coconut-Poached Fish




Prep Time


Cook Time

Poaching fish in an aromatic broth keeps it beautifully juicy and tender.


  • 2 teaspoons cooking oil
  • 2 spring onions – sliced, white and green parts separated
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic – crushed
  • 400ml can coconut milk
  • Finely grated zest and juice of 1 lemon
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons sambal oelek or sriracha
  • 4 skinless, boneless white fish fillets
  • 1½ cups baby spinach


  • Heat the oil in a pan over a medium heat. Add the white part of the spring onions, the ginger and the garlic. Sauté for a few minutes.
  • Add the coconut milk, lemon zest and juice, sugar, fish sauce and sambal oelek or sriracha and bring to a simmer.
  • Add the fish and cook for 3–4 minutes for thin fillets or 8–10 minutes for thicker fillets.
  • Carefully add the spinach without breaking up the fish and cook until it wilts.
  • Transfer to a serving bowl and top with the green part of the spring onions to serve.