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Marble Surface

Coconut Poached Whitefish

With Tomatoes and Cilantro


Ready in 20 minutes

Serves 2 people


This quick and elegant dish is super savory and satisfying. The vibrant aromatics and rich coconut broth are lovely companions to the mild fish. This is great on its own, or  would be even better  over jasmine rice. 


  • 1 in. piece of ginger, peeled and grated

  • 2 cloves of garlic, minced or crushed

  • 1 small chili, serrano or jalapeno, cut into thin slices

  • 1 tsp fish sauce

  • 1 13.5 oz. can of light coconut milk

  • 1 lb. mild white fish, rockfish or tilapia

  • ½ cup cherry tomatoes, cut in half

  • Cilantro for garnish

  • Wedge of lime for garnish

  • 1 tbsp of olive oil


  1. Heat olive oil in a heavy bottom pan to medium heat. Add the ginger, garlic, and chilis, and stir constantly for about 1 minute, or until fragrant. 

  2. Add the fish sauce and coconut milk and stir until well combined. 

  3. Season the fish with salt and pepper on both sides. Add the fish and cherry tomatoes, and reduce heat to a simmer. 

  4. Simmer the fish in the broth for about 5-7 minutes. Flip the fish and continue to simmer the fish in the sauce for about 3-4 more minutes. The Sauce will reduce and thicken. 

  5. When the fish easily flakes away from itself, gently plate the fish in a shallow bowl.  Spoon the sauce over the fish and garnish generously with cilantro and squeeze of lime.

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