last updated on October 30, 2026
This coconut lemongrass poached fish is the perfect weeknight meal. Flaky white fish is simmered in a fragrant coconut broth to make a delicious and flavorful dinner. It comes together in 30 minutes and is my current go-to meal.
Inspired by Tom Kha Gai, a Thai coconut soup, this dish has all the best flavors. Shallot, lemongrass, ginger, garlic, coconut, etc combine to create a bright and flavorful broth that the fish is poached in. If you’ve never poached fish, it’s such an easy and foolproof way to cook fish. You can use whatever type of white fish you’d like, but tilapia is my favorite.
ingredients needed
- 1 tablespoon olive oil
- 1 shallot
- 2 tablespoons fresh ginger
- 2 tablespoons lemongrass
- 4 cloves of garlic
- 1 13.5oz can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- zest and juice of 1 lime
- 1 lb white fish (tilapia, cod, halibut)
- 1 teaspoon kosher salt
- toppings: green onions, cilantro, toasted coconut
- serve with: rice and steamed broccoli
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coconut lemongrass poached fish
[PREP] 15 minutes
[COOK] 15 minutes
[TOTAL] 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 shallot
- 2 tablespoons fresh ginger
- 2 tablespoons lemongrass
- 4 cloves of garlic
- 1 13.5 oz can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- zest and juice of 1 lime
- 1 lb white fish tilapia, cod, halibut
- 1 teaspoon kosher salt
- toppings: green onions, cilantro, toasted coconut flakes
- serve with: rice and steamed broccoli
Instructions
- Pour the olive oil into a large pan over medium heat. Dice the shallot, ginger, lemongrass, and garlic. Add the shallot, ginger, and lemongrass to the pan. Stir to cook for 2-3 minutes, until fragrant.
- Add the garlic and cook for 1 additional minute.
- Add the coconut milk, fish sauce, brown sugar, lime zest, and lime juice. Once the mixture has started to simmer, turn the heat to low and cook for 5 minutes. Taste the mixture — if needed, add a pinch of salt.
- Pat the fish dry with paper towels and sprinkle salt on top. Gently place the fish in the liquid and use a spoon to pour the liquid over the top. Place a lid on the pan and let it cook for 5-8 minutes, until the fish reaches 145F. Take off the heat.
- If serving with rice, place the fish on top of the rice and pour extra sauce on top. Top with thinly slice green onions, cilantro, and toasted coconut flakes. Enjoy!
What’d you think? I’d love to hear your thoughts or if you have any questions!