Coconut Milk Poached Fresh Catch


Photography by Barry Frankel
Course: Main Course
Servings: 6 People
Author: Chef Lee Anderson


  • Blender
  • Heavy Sauce Pan


  • 6 6 oz. Pieces of Fresh Fish
  • 3 Garlic Cloves
  • 1 Red Onion Roughly Chopped
  • 1" Piece of Fresh Galangal Peeled and Roughly Chopped
  • 2 Lemongrass Stalks Trimmed and Finely Sliced
  • 2 Tbsp. Fish Sauce
  • 1 Tbsp. Brown Sugar
  • 2 Cups Fresh Coconut Milk
  • 4 Kaffir Lime Leaves
  • 2 Hawaiian Chilies Crushed
  • 1 Lime Juiced


  • Place garlic, red onion, galangal, lemongrass, fish sauce, and brown sugar in a blender and process until finely blended.
  • Add coconut milk and blend until combined. 
  • Transfer coconut mixture to a heavy saucepan.
  • Crush kaffir lime leaves in your hand to release oils and add them to the coconut milk mixture. 
  • Heat to a gentle simmer and cook for 10 minutes allowing the flavors to infuse and the sauce to reduce slightly. Add lime juice.
  • Strain and simmer before adding the fish. Gently poach fish for 4-5 minutes. 
  • Check for taste and add salt, pepper, and lime juice as desired.