Thai-Inspired Coconut Poached Fish

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 ¼ lbs. firm white fish, such as halibut or cod, cut into 4 fillets

Kosher salt

2 Tbsp. neutral cooking oil

1 small white onion, thinly sliced (about 2 heaping cups)

3 to 4 garlic cloves, thinly sliced

2 Tbsp. minced fresh ginger

1 Serrano or Thai chile, thinly sliced (remove seeds for less heat)

1 (13 1/2-oz. can) coconut milk

1 cup seafood stock

2 tsp. fish sauce

1 tsp. granulated sugar

1 lime, zest and juice, divided

2 handfuls fresh spinach

Fresh cilantro leaves and stems for garnish (I use ~1/2 cup)

1 to 2 scallions, thinly sliced, for garnish

1 tsp. chili oil or chili crisp, for garnish (optional)

Jasmine rice for serving

Directions

Season fish fillets evenly with kosher salt; set aside.Heat oil in a large skillet with a fitted lid over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, and chile; cook 2 more minutes, until aromatic.

Add coconut milk, seafood stock, fish sauce, sugar, and lime zest; bring mixture to a gentle simmer. Add spinach and stir until wilted.

Nestle fish fillets into the coconut broth (they should be mostly submerged) and turn the heat down to low. Cover and cook until fish is just cooked through and opaque, about 6 to 8 minutes.

Remove lid and add a good squeeze of lime juice (I'd start with ~1 Tablespoon, taste, and add more if desired). Garnish with cilantro, scallions, and a drizzle of chili oil or chili crisp, if desired. Serve fish and coconut broth over Jasmine rice.

Nutrition

• Serving Size: 1 fish fillet with broth
• Calories: 380 kcal
• Total Fat: 27 g
• Saturated Fat: 17 g
• Sodium: 450 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 28 g