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Poach Cod in Lemongrass Coconut Milk

Servings 4


  • 4 160g boneless, skinless Alaskan Cod fillet (or any white fish)
  • 1 package of nai bai cleaned
  • 400 ml coconut milk
  • 1 chilli padi smashed (optional)
  • 4 cloves garlic minced
  • 2 shallots minced
  • 6 slices of galangal
  • 2 lemongrass bruised and cut into 2 inch pieces
  • 2 cilantro root
  • 2 lime leaves crushed
  • Handful of fresh Thai basil
  • Juice of 1 lime
  • 1 tbsp fish sauce
  • Salt and pepper to taste
  • 1 tbsp coconut oil or cooking oil
  • Cilantro to garnish


  • Season cod with salt and pepper on both sides.
  • Heat oil in pan on medium high heat.
  • Saute chilli, garlic, and shallot for 1 minute.
  • Add lemongrass and galangal, saute for another minute.
  • Pour in coconut milk, lime leaves, basil leaves, cilantro roots, and fish sauce.
  • Add cod to pan. Fish doesn't need to be fully submerged.
  • Bring coconut milk to boil, lower heat to a gentle simmer.
  • Cover and cook for about 5 minutes.
  • Remove cod from coconut broth, and add nai bai.
  • Cover and allow to cook until vegetable is wilted. About a minute.
  • Remove from heat and stir in lime juice.
  • Spoon nai bai and broth over fish, and garnish with cilantro leaves.