Easy Thai Poached Fish
Delight in the vibrant flavors of Southeast Asia with this Easy Thai Poached Fish recipe, a quick and healthy dinner that comes together in just 25 minutes. Perfectly tender white fish fillets, such as cod or snapper, are gently poached in a creamy coconut milk broth infused with bold red curry paste, zesty lime juice, and aromatic kaffir lime leaves. Enhanced with fresh ginger, garlic, and a touch of fish sauce, this dish offers an irresistible balance of savory, tangy, and slightly sweet flavors. Wilting baby spinach into the broth adds a pop of color and nutrients, while a garnish of fresh cilantro, scallions, and red chili brings a final layer of freshness and heat. Served over fragrant jasmine rice, this one-pan Thai-inspired meal is an easy yet elegant way to elevate your weeknight dining.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, tilapia, or snapper)
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- 3 leaves kaffir lime leaves (optional but recommended)
- 1 inch ginger, thinly sliced
- 2 cloves garlic cloves, minced
- 1 piece red chili, thinly sliced
- 2 cups baby spinach
- 1 handful fresh cilantro, chopped
- 2 stalks scallions, sliced
- 4 cups cooked jasmine rice (for serving)
Instructions
In a large skillet or shallow saucepan, heat the coconut milk over medium heat until it begins to simmer gently.
Stir in the red curry paste, fish sauce, and brown sugar, mixing until the paste dissolves and the mixture is smooth.
Add the lime juice, kaffir lime leaves, ginger, garlic, and red chili. Allow the broth to simmer for 2-3 minutes to let the flavors blend.
Season the fish fillets lightly with salt and gently place them into the simmering broth. Spoon the liquid over the fish to coat.
Reduce the heat to low and cover the skillet with a lid. Poach the fish for 8-10 minutes, or until it flakes easily with a fork and is cooked through.
Carefully remove the cooked fish and set it aside on a plate. Stir the baby spinach into the simmering broth until wilted, about 1-2 minutes.
Taste the broth and adjust the seasoning with more fish sauce or lime juice, if needed.
To serve, place each piece of poached fish on a bed of jasmine rice. Ladle the fragrant broth with spinach over the top, and garnish with fresh cilantro and sliced scallions.
Serve immediately and enjoy the rich, tangy, and balanced flavors of this Easy Thai Poached Fish.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 358.1 g | 130% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 35.7 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 369 mg | 28% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2414 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
