Best Easy Thai Poached Fish Recipes

EASY THAI POACHED FISH

Steps:

• Put first 7 ingredients in blender and process to a puree (use some of the broth if necessary).
• Add this puree to the rest of the broth in a wide heavy based pan (you will be poaching fish in this pan), bring to a boil, lower heat and simmer 5 minutes.
• Taste now for seasoning, adding salt/soy if necessary.
• Optional Extra Step: Sear fish pieces in a separate very hot saute pan in some butter or oil--no more than 30 seconds each side (This adds color and flavor, but isn't strictly necessary).
• Add fish pieces to simmering (it should be bubbling when you add fish) liquid and poach on slightly lowered heat, turning once, about 5 to 8 minutes total (depends on type and thickness of fish and if you have seared it).
• Do not overcook!
• Remove fish and serve in a platter, with sauce poured over the fish.
• Sprinkle with garnishes.

THAI CURRY COCONUT FISH CURRY

Steps:

• Pat the fish dry with paper towels then drizzle with a little oil and season with salt.
• Sear in a hot pan until golden brown on both sides then remove and set aside.
• In the same pan, sauté the onion and garlic until soft and translucent.
• Add the curry paste and cook for a few minutes until fragrant. Pour in the coconut milk, fish sauce, lime juice and brown sugar.
• Bring to a simmer and cook for 8-10 minutes, until slightly thicker. Taste and adjust seasoning if necessary.
• Add the fish to the pan and cook for 2-3 minutes until the fish is fully cooked.
• Scatter over fresh herbs and finely sliced chillies then serve with lime wedges and steamed rice.

THAI FISH CURRY

Steps:

• Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
• Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
• Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
• Serve with a little minced cilantro and a squeeze of lime juice.

COCONUT-POACHED FISH WITH BOK CHOY

Steps:

• Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
• Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
• Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
• Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.