Light, silky, citrusy, and packed with flavor — this dish feels gourmet but takes only minutes to make.
⭐ Ingredients
- 1–1.5 lbs white fish fillets (cod, haddock, tilapia, or halibut)
- 1 tbsp olive oil or coconut oil
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1–2 red chilies, sliced
- 1 cup coconut milk
- 1/2 cup chicken or vegetable broth
- 1 tbsp fish sauce (optional but authentic)
- Juice of 1 lime
- Zest of 1 lime
- 1 tsp turmeric or curry powder (optional for color, like the photo)
- Salt & pepper to taste
For topping:
- Fresh cilantro, chopped
- Green onions, sliced
- Extra sliced chilies
- Lime wedges
🍲 Instructions
-
Prepare the fish:
Cut fish into chunky pieces and season lightly with salt and pepper. -
Make the flavor base:
In a pan, heat oil and sauté garlic, ginger, and red chili until fragrant. -
Add the broth:
Stir in the coconut milk, broth, lime zest, and turmeric/curry powder. Simmer gently for 3–4 minutes. -
Poach the fish:
Place the fish pieces into the broth. Cover and simmer on low heat for 6–8 minutes, or until fish is tender and flakes easily. -
Finish with lime:
Add lime juice, taste, and adjust salt or chili. -
Garnish and serve:
Top with cilantro, green onions, extra chili, and lime wedges — just like in the picture.
💡 Tips
- Don’t boil the fish — gentle heat keeps it silky.
- Add spinach or bok choy for a veggie boost.
- Serve with jasmine rice, quinoa, or crusty bread.
