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Coconut Lime Poached White Fish
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Coconut Lime Poached White Fish: The Best Quick Dinner Delight

Coconut Lime Poached White Fish is a quick, gluten-free dinner that captures tropical flavors in just 30 minutes.
Course Dinner
Cuisine Thai
Keyword Coconut Lime Poached White Fish, easy meal, Gluten-Free, Healthy Recipe, quick dinner, seafood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350kcal

Equipment

  • large skillet

Ingredients

For the Fish

  • 4 fillets firm white fish (halibut or cod) Use for best texture during poaching.
  • 1 tsp kosher salt For seasoning the fish.

For the Broth

  • 2 tbsp neutral cooking oil For sautéing.
  • 1 medium white onion Chopped.
  • 3 cloves garlic Minced.
  • 1 tbsp fresh ginger Minced.
  • 1 medium Serrano or Thai chile Diced.
  • 1 can coconut milk The star ingredient.
  • 1 cup seafood stock To enhance flavor.
  • 1 tbsp fish sauce Use sparingly.
  • 1 tbsp granulated sugar To balance flavors.
  • 1 medium lime Juice and zest.

For Finishing Touches

  • 2 cups fresh spinach For color and nutrition.
  • 1/4 cup fresh cilantro For garnish.
  • 2 medium scallions Sliced.
  • 1 tbsp chili oil or chili crisp Optional for heat.

For Serving

  • 2 cups jasmine rice To soak up the broth.

Instructions

Preparation Steps

  • Sprinkle kosher salt evenly over your fish fillets and set aside.
  • Heat neutral cooking oil in a large skillet over medium heat. Add chopped white onion and cook until softened, about 5 minutes.
  • Stir in minced garlic, fresh ginger, and diced Serrano or Thai chile for another 2 minutes until fragrant.
  • Combine coconut milk, seafood stock, fish sauce, granulated sugar, and lime zest in the same skillet and bring to a gentle simmer.
  • Add fresh spinach to the broth and stir until wilted.
  • Nestle the seasoned fish fillets into the simmering broth, cover, and cook on low heat until fish is opaque, about 6-8 minutes.
  • Squeeze fresh lime juice into the broth to enhance flavors.
  • Garnish with fresh cilantro, sliced scallions, and a drizzle of chili oil, and serve over jasmine rice.

Notes

Optional: Add a sprinkle of toasted sesame seeds for extra crunch. Exact quantities are listed in the recipe card above.