Coconut Poached Fish with Potatoes, Lime & Greens
This Coconut Poached Fish with Potatoes, Lime & Greens is a simple, balanced meal that’s quick to make and full of goodness. It works for any night of the week and can be adapted with prawns, chicken or extra vegetables depending on what you have on hand.
Serves
4
Prep time
15 minutes
Cooking time
30 minutes
Ingredients
For the Fish:
- 500 g firm white fish fillets (barramundi, snapper or ling)
- 1 tsp ground turmeric
- Salt and freshly cracked black pepper, to taste
For the Curry:
- 1 tbsp olive oil
- ½ brown onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1 ½ tsp freshly grated ginger
- 1 ½ lemongrass stalks, lightly bashed and halved
- 3 kaffir lime leaves
- 2 medium potatoes, peeled and cut into 2 cm cubes
- 1 ½ × 400 g tins full-fat coconut milk (600 ml total)
- 1 cup vegetable or chicken stock
- 2 stock pots or cubes (vegetable or chicken)
- 1 ½ tsp finely grated lime zest
- 1 ½ tbsp fresh lime juice, plus extra to serve
- 1 tsp fish sauce
- 1 cup snow peas, trimmed
- Salt and black pepper, to taste
To Serve:
- Steamed jasmine rice
- Fresh coriander or parsley, roughly chopped
- Drizzle of chilli oil or sliced fresh chilli
- Lime wedges
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
480
kcal
Protein
38
g
Carbohydrates
20
g
Fat
28
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Pat fish dry. Rub with turmeric, salt, and pepper. Set aside while you prep the curry.
- Heat 1 tbsp olive oil in a large deep pan over medium heat. Add onion and cook for 4–5 minutes, stirring often, until softened and lightly golden.
- Stir in garlic and ginger for 1 minute, until fragrant.
- Add the potatoes and toss for 1–2 minutes to coat in the aromatics.
- Pour in coconut milk and stock, then add stock pots, lemongrass, and kaffir lime leaves. Season lightly with salt and pepper. Bring to a gentle simmer, reduce heat to low–medium, cover, and cook for 15–18 minutes, or until potatoes are tender.
- Stir in snow peas and cook for 2 minutes, until bright green and just tender.
- Gently nestle fish into the simmering broth, spooning liquid over them. Cover and simmer gently for 5–6 minutes, or until the fish flakes easily with a fork.
- Remove from heat. Stir through lime zest, lime juice, and fish sauce. Taste and adjust — add a touch more fish sauce, or lime juice if needed. Remove lemongrass and lime leaves before serving.
- Spoon curry into bowls with steamed rice, top with the fish, scatter fresh herbs, drizzle chilli oil, and serve with lime wedges.
Ingredients
For the Fish:
- 500 g firm white fish fillets (barramundi, snapper or ling)
- 1 tsp ground turmeric
- Salt and freshly cracked black pepper, to taste
For the Curry:
- 1 tbsp olive oil
- ½ brown onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1 ½ tsp freshly grated ginger
- 1 ½ lemongrass stalks, lightly bashed and halved
- 3 kaffir lime leaves
- 2 medium potatoes, peeled and cut into 2 cm cubes
- 1 ½ × 400 g tins full-fat coconut milk (600 ml total)
- 1 cup vegetable or chicken stock
- 2 stock pots or cubes (vegetable or chicken)
- 1 ½ tsp finely grated lime zest
- 1 ½ tbsp fresh lime juice, plus extra to serve
- 1 tsp fish sauce
- 1 cup snow peas, trimmed
- Salt and black pepper, to taste
To Serve:
- Steamed jasmine rice
- Fresh coriander or parsley, roughly chopped
- Drizzle of chilli oil or sliced fresh chilli
- Lime wedges
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
480
kcal
Protein
38
g
Carbohydrates
20
g
Fat
28
g
Fibre
4
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Pat fish dry. Rub with turmeric, salt, and pepper. Set aside while you prep the curry.
- Heat 1 tbsp olive oil in a large deep pan over medium heat. Add onion and cook for 4–5 minutes, stirring often, until softened and lightly golden.
- Stir in garlic and ginger for 1 minute, until fragrant.
- Add the potatoes and toss for 1–2 minutes to coat in the aromatics.
- Pour in coconut milk and stock, then add stock pots, lemongrass, and kaffir lime leaves. Season lightly with salt and pepper. Bring to a gentle simmer, reduce heat to low–medium, cover, and cook for 15–18 minutes, or until potatoes are tender.
- Stir in snow peas and cook for 2 minutes, until bright green and just tender.
- Gently nestle fish into the simmering broth, spooning liquid over them. Cover and simmer gently for 5–6 minutes, or until the fish flakes easily with a fork.
- Remove from heat. Stir through lime zest, lime juice, and fish sauce. Taste and adjust — add a touch more fish sauce, or lime juice if needed. Remove lemongrass and lime leaves before serving.
- Spoon curry into bowls with steamed rice, top with the fish, scatter fresh herbs, drizzle chilli oil, and serve with lime wedges.
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Substitutions
- Protein: Swap fish for prawns or chicken thigh.
- Vegetables: Replace snow peas with green beans, zucchini, or broccolini.
- Stock: Either chicken or vegetable stock works well.
Serving Suggestions
- Serve with steamed jasmine rice or brown rice.
- Add a spoonful of chilli oil for extra heat.
- Pair with a simple cucumber salad
Watch How to Make It
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