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Poesiden food recipes with coconut rice, grilled fish and tropical fruits by the sea

Poesiden-Style Coconut Fish

A fragrant coastal-inspired dish where white fish fillets are gently poached in a lightly spiced coconut milk broth with lime, ginger, garlic, and fresh herbs. This dish draws on Mediterranean and Pacific Rim coastal flavors to create something mild, aromatic, and deeply comforting. Serve over rice, steamed cassava, or breadfruit for a complete meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 fillets white fish tilapia, cod, or snapper
  • 1 can coconut milk 400ml, full-fat
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 lime juiced
  • 0.25 cup fresh coriander or basil chopped, for finishing
  • 1 small chili optional, sliced
  • 1 tablespoon neutral oil
  • salt to taste

Method
 

  1. Heat oil in a wide pan over medium heat. Add the sliced onion and cook slowly for 5 minutes until softened.
  2. Add the garlic, ginger, and chili (if using) and cook for 1–2 minutes until fragrant.
  3. Pour in the coconut milk and stir gently. Bring to a gentle simmer — do not boil.
  4. Season with salt, then carefully lay the fish fillets into the simmering sauce. Cover and poach for 8–10 minutes until the fish is opaque and flakes easily.
  5. Remove from heat and stir in the lime juice and fresh coriander or basil.
  6. Serve immediately over steamed rice, cassava, or breadfruit.

Notes

Do not boil the fish — gentle poaching in the coconut milk keeps it tender and prevents it from breaking apart. Add lime juice and fresh herbs only at the very end to preserve their brightness. Any mild white fish works well: tilapia, cod, snapper, or sea bass. For more heat add a sliced chili with the garlic and ginger.