Easy Thai Poached Fish

Total Time
Prep 10 mins
Cook 15 mins

This is light and quickly prepared, but has a complex flavor. It complements spicier or heavier Asian dishes (particularly coconut based rices or curries - I serve it with a spicy coconut rice pilaf). I've included substitutions to the traditional Thai ingredients, in case you haven't got them handy.

Ingredients Nutrition


  1. Put first 7 ingredients in blender and process to a puree (use some of the broth if necessary).
  2. Add this puree to the rest of the broth in a wide heavy based pan (you will be poaching fish in this pan), bring to a boil, lower heat and simmer 5 minutes.
  3. Taste now for seasoning, adding salt/soy if necessary.
  4. Optional Extra Step: Sear fish pieces in a separate very hot saute pan in some butter or oil--no more than 30 seconds each side (This adds color and flavor, but isn't strictly necessary).
  5. Add fish pieces to simmering (it should be bubbling when you add fish) liquid and poach on slightly lowered heat, turning once, about 5 to 8 minutes total (depends on type and thickness of fish and if you have seared it).
  6. Do not overcook!
  7. Remove fish and serve in a platter, with sauce poured over the fish.
  8. Sprinkle with garnishes.


Most Helpful

A good recipe - something a bit different - made exactly as recipe. All enjoyed with Thai Royal Rice.

Kris17 August 20, 2008

This is easy, and very good, too. I used two Alaskan codfish fillets, the tamarind paste and fish sauce. Thank you very much for sharing this recipe with us. It made a nice Asian fish dinner.

mianbao January 28, 2005

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