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Poached Halibut in a Thai-Inspired Coconut Broth

Poached Halibut in a Thai-Inspired Coconut Broth
Serves: 2 people
5 from 5 votes
Cook Time30 mins


  • 2 tbsp avocado oil
  • 1 large shallot loosely chopped
  • 2 cloves garlic minced
  • 1 ” knob ginger peeled and minced
  • Salt to taste
  • 13 oz. Can full-fat coconut milk
  • 1 cup seafood stock
  • 1 tbsp fish sauce
  • 1 tbsp coconut aminos
  • Zest of ½ lime
  • Juice of 1 lime or 2 tbsp
  • 1 tbsp coconut sugar
  • 3 thai chiles thinly sliced
  • ¼ tsp dried coriander
  • 4 ounces shiitake mushrooms thinly sliced
  • 2 cups snow peas
  • 12 ounces halibut cut into 2 inch strips
  • Steamed white rice for serving
  • Freshly chopped cilantro for serving
  • Thinly sliced scallions green parts only for serving


  • Heat oil in a skillet with tall sides over medium heat. Add the shallot, garlic, ginger and a pinch of salt and saute until tender, 3 mins.
  • Add the coconut milk, stock, fish sauce, coconut aminos, lime zest, lime juice, coconut sugar, thai chiles, coriander and whisk until well combined and bring to simmer.
  • Add the mushrooms, snow peas and halibut and cook, simmering, until the halibut is just cooked through and flakes easily with a fork, about 6 minutes.
  • Serve over steamed rice and garnish with scallions and cilantro.