This super quick and easy meal is perfect for the days when you are running short on time. Made in one pan on the stovetop, this poached cod is cooked in coconut milk for a flavorful dish made with just a handful of simple ingredients. Ready to serve in just 20 minutes.
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Right now I am all about quick and easy weeknight meals. I feel like I've got so much work on so those long leisurely dinners just aren't an option unfortunately. But quick doesn't have to mean boring people!
Fish is super quick to cook and when it's poached in coconut milk, and some chili and lime it tastes super amazing! It's sweet with a hint of sourness and with just the right amount of heat. Poaching lean fish helps to lock in the moisture for a really succulent dish. It's a great go to dinner that also happens to be pretty healthy.
If you are after more quick and easy dinners, be sure to check out my Oven Baked Red Pesto Frittata and Marinated Flank Steak Tacos.
Ingredients
- Garlic and ginger: If you can, use fresh garlic and ginger as the flavor will be much bolder, but you can use jarred if you have it.
- Onion: I used a red onion which has a milder taste, but you can use white or yellow.
- Coconut milk: I used a full fat coconut milk which has a richer falvor, but you can use lite. Use canned and not cartoned.
- Crushed chilies / chili paste: Add this to suit your tastes. I used 2 tablespoons and it was just right for us but you can reduce the amount if you are sensitive to heat.
- Lime juice: Use fresh lime juice rather than bottled as it's much zingier.
- Fish sauce: Fish sauce adds a nice umami saltiness. You can also use soy sauce.
- Cod: Use nice thick cod fillets. I cooked two for this recipe, but if you are feeding more, you can easily add another couple of fillets into the pan, just don't overcrowd them.
- Salt and pepper: For seasoning the cod.
How to poach cod in coconut milk
Be sure to scroll down for the full recipe!
- Saute the garlic, ginger and onion until soft (photo 1).
- Stir in the coconut milk and other sauce ingredients (photo 2).
- Bring to a boil, than turn the heat to medium.
- Place in the cod, cover and cook until the fish is done (photo 3).
Frequently Asked Questions
I prefer to use fresh cod from the fish counter for this recipe as you can choose a nice thick cut, but if you have frozen, you can absolutely use that. Ensure that the fillets are totally thawed and patted dry of any excess moisture before seasoning and adding to the pan.
Yes! I prefer to poach leaner and firm fish that won't fall apart during the cooking process. Pollock, haddock, sole and bass will all work well.
This fish is perfect to serve over rice or cauliflower rice and then served with a vegetable side like steamed broccoli, pak choi or roasted zucchini. I like to garnish with some fresh cilantro, parsley would work well too.
Poaching is a super quick method for cooking fish. It takes around 10 minutes depending on the thickness of your fillets.
Top Tips For Poaching Fish
- Don't let the sauce that the fish is cooking in boil or simmer. Longer at a lower temperature is better.
- Keep your eye on the pan and adjust the temperature if the sauce starts to bubble.
- The ideal temperature for the sauce is 140F if you have an instant read thermometer. Otherwise it should be steaming but not bubbling.
- Keep the lid on the pan once you add the fish, this way you can easily keep your eye on it without the heat escaping.
Recipe Notes and Tips
- Mince the garlic and ginger as finely as you can for the best flavor.
- Adjust the chili to suit your tastes.
- You will need a large skillet or pan with a lid. The fish won't fully cook unless you cover it during poaching. Use a glass lid so that you can see what is happening in the pan
- Cooking times may vary depending on the thickness of your fillets. The fish is cooked when it is opaque in colour and easily flakes.
- Serve immediately. Reheating can cause the fish to dry out. If you do have leftovers they will keep well in the fridge for 3 to 4 days.
More Easy Seafood Recipes
- Crispy Baked Cod with Red Pesto
- Creamy Lemon Salmon Pasta
- Shrimp and Rice Bowls with Lemon and Tarragon
- Thai Mussels
- Mini Crab Cakes Recipe
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Poached Cod in Coconut Milk
Ingredients
- 2 cod fillets (around 5 to 6 ounces / 150g to 160g each)
- salt and pepper
- 4 garlic cloves minced
- 1 tablespoon finely chopped fresh ginger
- 1 red onion diced
- ¾ can coconut milk (about 10 oz / 300ml)
- 2 tablespoons crushed chilies or chili paste. Add to taste
- juice of 1 lime
- 1 teaspoon fish sauce
Instructions
- Pat dry the cod and season with salt and pepper.
- Heat a little oil on a medium high heat on the stovetop.
- Add the ginger and garlic and cook for a couple of minutes then add the red onion. Cook until softened.
- Pour in the coconut milk, chili, lime juice and fish sauce. Stir to combine and bring to the boil.
- Once boiling, turn the heat down. The liquid should be steaming but not bubbling.
- Place in the cod fillets and put the lid on the skillet.
- Cook for around 10 minutes until the fish is opaque and easily flakes away.
- Serve immediately and spoon the onions and sauce over the top.
Notes
- Mince the garlic and ginger as finely as you can for the best flavor.
- Adjust the chili to suit your tastes.
- You will need a large skillet or pan with a lid. The fish won't fully cook unless you cover it during poaching. Use a glass lid so that you can see in the pan.
- Don't let the sauce that the fish is cooking in boil or simmer. Longer at a lower temperature is better.
- Keep your eye on the pan and adjust the temperature if the sauce starts to bubble.
- The ideal temperature for the sauce is 140F if you have an instant read thermometer. Otherwise it should be steaming but not bubbling.
- Cooking times may vary depending on the thickness of your fillets. The fish is cooked when it is opaque in colour and easily flakes.
- Serve immediately. Reheating can cause the fish to dry out. If you do have leftovers they will keep well in the fridge for 3 to 4 days.
Rachel says
Simple yet tasty! Definitely a keeper recipe! The whole family enjoyed. Thanks for sharing.
Sam says
Holy COW this was so good! I was out of fresh garlic so had to use some garlic powder instead, and used a scant Tbsp of garlic-chili oil in lieu of the chili paste. Used this to cook some freshly-caught Alaskan halibut, and served it over rice with a savory cantaloupe salad on the side. My toddler devoured her whole plate and my husband proclaimed this one ‘a keeper’. Thank you for the amazing and delicious EASY recipe!
Slow The Cook Down says
So glad you all enjoyed it Sam! Thanks for taking the time to comment 🙂
Marian says
Absolutely delicious and so easy! I substituted red curry paste for the chili paste. Will make again and again!
Slow The Cook Down says
So glad you enjoyed it! It's one of our faves and I often use red curry paste too! Thanks for commenting 🙂
Jill says
Glad you responded! Jill
Carmen says
We used Peruvian panca sauce, which gives color and it is a little spicy. Did not have fresh ginger so I used powder. Fresh is better. I used salt cod that I have desalted and was saving for a unique recipe.
Slow The Cook Down says
So glad you enjoyed in Carmen, I love the use of the Peruvian sauce, I must keep a look out for that! Thanks for taking the time to comment!
Breda Loughran says
Can I freeze the leftover liquid after poaching the fish. Seems a waste to bin it.
Slow The Cook Down says
Hey there! Yes, it should be perfectly ok to freeze to use at a later point. when you reheat it, do it on a low temperature and stir it so that it doesn't split, but coconut milk is pretty stable this way.
J from MD says
Delicious! Made a few adjustments based on what I had in my fridge/pantry... I added about a teaspoon of curry and instead of chili powder put paprika (can't do spicy). Added some tomato sauce and cut up cauliflower before adding fish. It turned out great!
Slow The Cook Down says
Sounds delicious! So glad you enjoyed it 🙂
Fran says
This was seriously outstanding! I love the taste of the fish sauce with the lime and coconut milk! I really had to commend you because I just love Asian food and I’m Asian! Thanks for the recipe
Slow The Cook Down says
Thanks so much for taking the time to comment Fran and so glad you enjoyed this recipe! It's one of my favorite fish dishes! What a lovely compliment to wake up to 🙂
Amy says
I love fish poached in coconut milk, and this version is super fast and really yummy! I'll definitely make it again!
Pia K says
Greetings from Finland and thank you again for a delicious recipe! This was super easy to make and we absolutely loved this! I used frozen Alaska pollock files and substituted the red onion with two shallots. I found the sauce was a bit too acidic for my taste (maybe my lime was extra juicy) so I balanced the flavour with some brown cane sugar in the end. We had this meal for lunch over 2 hours ago and we are still smiling because this was sooooo goood! Plus we decided to visit Toronto someday just to say thank you in person! <3 This is the best food blog in so many levels and I can't wait to try out more of your recipes!
Slow The Cook Down says
Ah Pia, thank you so much for your kind words! This put a huge smile on my face this morning! So glad you enjoyed this recipe, it's so easy and quick and super yummy! Look forward to your Toronto visit!