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Poached Fish - 5

Poached Fish

Madhushree Basu Roy
This is one of the easiest fish recipes ever and the best part is, it is poached and hence, healthy. It is light and flavourful and any white fish fillet can be used for it. The recipe is inspired from Donna Hay’s lime and coconut poached fish. I have tweaked it to my taste as well as the ingredients easily available to me.
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Global, Pan Asian
Servings 4 people


  • 300- 400 gms White Fish Fillet I have Used Bhekti
  • 300 ml coconut milk or coconut cream
  • 1 1/2 Lemons
  • 1.5 tsp freshly grated ginger
  • 1 tbsp fish sauce alternately you can use soy sauce
  • 1 tsp sugar
  • 1 tsp grated lemon rind I have used Gondhoraj Lemon rind
  • 1/2 cup chopped coriander leaves
  • 1 - 2 nos chopped green chilies
  • salt to taste


  • Wash the fish fillet and pat them dry. Marinade the fillet with salt and juice of 1/2 a lemon and keep aside for ten minutes.
  • In the meantime, prepare the sauce.
  • Take a frying pan and add coconut milk or cream. Keep the heat at medium to low.
  • Add freshly grated ginger, green chilies, lemon juice, fish sauce and sugar and let the sauce thicken a bit.
  • Then add the marinated fish and place them gently around the pan. If it is a thick slab, you will have to turn the fish around after a couple of minutes. It takes 3- 4 minutes for a thick slab to cook and 2 - 3 minutes for a thin slab.
  • After adding the fish, add grated lemon rind and chopped coriander. Stir around and the minute the fish is cooked, turn off the heat.
  • Serve poached fish with steamed rice. If you have a thinner consistency, you can have it as a soup too.