Coconut Lime Poached Fish with Jasmine Rice

• 1 1/2 cups jasmine rice
• 3 cups water
• 1 can (13.5 oz) coconut milk
• 2 cups fish stock
• 2 limes, zested and juiced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 4 white fish fillets (like cod or sea bass)
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves, torn
• 1 red chili, thinly sliced (optional for spice)
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Rinse the jasmine rice until the water runs clear, then cook in 3 cups of water according to package instructions.
2. 2 In a large skillet or shallow pot, combine coconut milk, fish stock, lime zest, lime juice, fish sauce, sugar, lemongrass, and kaffir lime leaves. Bring to a gentle simmer.
3. 3 Season fish fillets with salt. Carefully place the fillets into the simmering broth, skin-side up. Poach for 8-10 minutes, until fish is opaque and flakes easily with a fork.
4. 4 Remove the fish and keep warm. Continue simmering the broth until slightly reduced and thickened, about 5 more minutes.
5. 5 Discard lemongrass and lime leaves. Serve fish over jasmine rice, ladle some of the coconut-lime broth over each fillet, and garnish with cilantro.
6. 6 If desired, sprinkle with sliced chili for an extra kick.

Equipment

• Large skillet or shallow pot
• Fish spatula
• Measuring cups and spoons

Variations

• Add shrimp to the broth for a mixed seafood experience.
• Use basmati rice as a substitute for jasmine rice.

Substitutions

• Substitute cod with tilapia or snapper if preferred.
• Replace coconut milk with almond milk for a lighter option.

Pairings

• Steamed broccoli with a squeeze of lime
• A simple cucumber salad with rice vinegar dressing

Nutrition

Tips

• For a richer flavor, use homemade fish stock.
• Adjust the lime juice and sugar to balance the tanginess and sweetness of the broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: This dish does not freeze well due to the delicate texture of the fish.

Serving Suggestions

• Serve with a side of steamed vegetables for a complete meal.
• Pair with a crisp white wine or a refreshing lime spritzer.

FAQ