Description
This Coconut-Poached Fish with Spinach is a vibrant and tropical dinner recipe that combines tender white fish fillets gently poached in rich coconut milk infused with ginger, garlic, and spices. Served alongside fragrant jasmine rice and complemented by nutritious spinach, this dish offers a flavorful and healthy meal perfect for a weeknight dinner or a special occasion. The subtle heat from sambal oelek and the freshness of lime juice create a perfectly balanced tropical delight.
Ingredients
Scale
For the Rice
- 1 cup Jasmine Rice (Can substitute with basmati rice.)
For the Fish Poach
- 1 can Coconut Milk (Light coconut milk can be used for a lower-fat version.)
- 1 tbsp Fresh Ginger (Ground ginger works in a pinch but fresh is recommended.)
- 2 cloves Garlic (Garlic powder may be used if fresh isn’t available.)
- 2 tbsp Fish Sauce (Gluten-free soy sauce is a great substitute.)
- 1 tbsp Brown Sugar (Coconut sugar can be a healthier alternative.)
- 1 tbsp Sambal Oelek (Adjust to your heat preference.)
- 4 fillets Firm White Fish Fillets (e.g., snapper, cod; skinless and boneless.)
- 1 cup Frozen Spinach (Fresh spinach can be used, adjust cooking times.)
- 1 tbsp Lime Juice (Fresh lemon juice can also work.)
- 2 tbsp Green Onions (Diced bell peppers can be added.)
- 2 tbsp Fried Shallots (Toasted garlic makes a suitable substitute.)
Instructions
- Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions or in a rice cooker, setting aside once done to keep warm.
- Make the coconut poaching liquid: In a large skillet or shallow pan, combine the coconut milk, fresh ginger, garlic cloves, fish sauce, brown sugar, and sambal oelek. Stir the mixture over medium heat until the sugar has dissolved and the liquid is aromatic, about 5 minutes.
- Poach the fish: Gently place the white fish fillets into the simmering coconut milk mixture, ensuring they are submerged. Reduce the heat to low and cover the pan. Let the fish poach gently for 10–12 minutes, or until the fish is opaque and flakes easily with a fork.
- Add the spinach: In the last 3–4 minutes of cooking, add the frozen spinach to the poaching liquid, stirring gently to combine and heat the spinach through.
- Finish with lime juice and garnish: Remove the pan from heat and stir in the fresh lime juice. Sprinkle the green onions and fried shallots over the top for added flavor and crunch.
- Serve: Spoon jasmine rice onto plates and carefully ladle the coconut-poached fish and spinach over the rice. Serve immediately and enjoy the tropical flavors.
Notes
- Use firm white fish such as snapper, cod, or halibut for best results.
- Adjust sambal oelek quantity to control the heat level according to your taste.
- Fresh ginger and garlic provide the best flavor, but their powdered forms can be substituted if necessary.
- Light coconut milk reduces fat but may be less creamy.
- Fresh spinach can replace frozen spinach; just reduce cooking time to wilt the leaves.
- Serve with crusty bread or steamed vegetables for a complete meal.
