Description
A delightful dish featuring tender white fish poached in creamy coconut broth with vibrant herbs and spices, inspired by Thai flavors.
Ingredients
- 4 fillets firm white fish (halibut or cod)
- 1 teaspoon kosher salt
- 2 tablespoons neutral cooking oil
- 1 medium white onion
- 3 cloves garlic
- 2 inches fresh ginger
- 1 piece serrano or Thai chile
- 1 can coconut milk
- 2 cups seafood stock
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1 lime
- 2 cups fresh spinach
- 1/4 cup fresh cilantro
- 2 scallions
- Chili oil or chili crisp (optional)
- 2 cups jasmine rice
Instructions
- Start by preparing your rice according to package instructions and keep it warm.
- Heat 2 tablespoons of neutral cooking oil in a large pot over medium heat.
- Sauté the chopped onion until translucent, about 3-4 minutes.
- Add minced garlic and grated ginger; cook for another minute.
- Slice the serrano or Thai chile and add it to the pot, adjusting according to your heat preference.
- Pour in the coconut milk and seafood stock; bring to a gentle simmer.
- Add fish sauce and sugar; stir well to combine.
- Place the seasoned fish fillets into the broth and cover the pot; poach for about 8-10 minutes.
- Add fresh spinach during the last minute of cooking to wilt.
- Finish with lime zest and juice, and fresh cilantro; adjust seasoning as needed.
- Serve over jasmine rice and garnish with scallions and optional chili oil.
Notes
Avoid overcrowding the pot; cook fish in batches if necessary. Serve with lime wedges and consider other spices for variations.
