Description
This Coconut-Poached Fish with Spinach recipe offers a vibrant tropical dinner that’s both light and flavorful. Tender fillets of firm white fish are gently poached in rich coconut milk infused with ginger, garlic, fish sauce, and a hint of heat from sambal oelek. Served alongside fragrant jasmine rice and nutritious spinach, this dish balances creamy, spicy, and fresh flavors for a wholesome meal that comes together in under 40 minutes.
Ingredients
Scale
Rice:
- 1 cup Jasmine Rice (Can substitute with basmati rice.)
Poaching Liquid & Seasoning:
- 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.)
Fish & Vegetables:
- 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.)
Finishing Touches:
- 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 1 cup of jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, typically by simmering in 2 cups of water until tender and fluffy. Set aside and keep warm.
- Make the Poaching Liquid: In a large skillet or saucepan, combine the can of coconut milk, 1 tablespoon fresh grated ginger, 2 cloves minced garlic, 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1 tablespoon sambal oelek. Stir well and bring the mixture to a gentle simmer over medium heat.
- Poach the Fish: Carefully add the 4 fillets of firm white fish into the simmering coconut milk mixture. Ensure the fish is mostly submerged. Cover the pan and poach gently for about 10-12 minutes or until the fish is opaque and flakes easily with a fork.
- Add Spinach: About 5 minutes before the fish is done, stir in 1 cup frozen spinach into the poaching liquid. Cover again and allow the spinach to thaw and cook alongside the fish, adjusting the cooking time if using fresh spinach.
- Finish with Lime and Garnish: Once the fish and spinach are cooked, remove the pan from heat. Stir in 1 tablespoon fresh lime juice and adjust seasoning if necessary. Sprinkle 2 tablespoons chopped green onions and 2 tablespoons fried shallots over the top for added flavor and texture.
- Serve: Plate the jasmine rice alongside the coconut-poached fish and spinach. Spoon some of the flavorful coconut broth over the fish and rice for a comforting tropical dinner.
Notes
- Use light coconut milk for a lower-fat version of this dish.
- Adjust the amount of sambal oelek to suit your preferred spice level.
- Frozen spinach can be substituted with fresh spinach but reduce cooking time accordingly to avoid overcooking.
- For gluten-free options, replace fish sauce with gluten-free soy sauce.
- Brown sugar can be substituted with coconut sugar for a healthier alternative.
- If you don’t have fried shallots, toasted garlic makes a suitable substitute for garnish.
