30-Minute Thai Coconut-Roasted Ginger Fish
Delicate white fish poached in fragrant coconut broth infused with roasted ginger, shallots, bell pepper, and zucchini. This one-pan Thai-inspired dish delivers complex warming spices balanced by fresh cilantro and bright lemon. Perfect for weeknight dinners when you want restaurant-quality results without complexity. The roasted ginger provides deeper flavor than fresh, while the creamy coconut milk becomes a silky pan sauce. Serve over steamed rice for an elegant but approachable meal.
Ingredients
- 2 ½ tsp roasted ground ginger, McCormick Gourmet Organicfresh ginger1 tbsp fresh grated per 1 tsp roastedflavor-profile
more citrusy, less depth
- 1 tsp Sicilian sea salt, McCormick Gourmet
- 1 pound firm white fish fillets, haddock or rockfish, about 1-inch thick, skin removedcod or sea bass1:1proteinadds fish
similar flake and thickness needed
- 2 tbsp fresh lemon juice, divided
- 1 tbsp olive oil
- 2 large shallots, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 medium zucchini, cut into thin half-moon slices
- 2 tbsp water
- 13 ⅝ ounce coconut milk, Thai Kitchen, well shakenheavy cream + chicken broth2:1 ratio cream to brothdairyadds dairy
creates creamy broth without coconut
Full guide → - ½ cup fresh cilantro, chopped, divided
- peanuts, optional(optional)
Instructions
- 1
Mix roasted ginger and sea salt in a small bowl.
- 2
Sprinkle fish with lemon juice and coat evenly with ginger-salt mixture. Set aside.
- 3
Heat oil in a large skillet over medium heat. Add shallots, bell pepper, zucchini, and water. Cover and cook until tender-crisp, stirring occasionally.
- 4
Add coconut milk and half the cilantro. Bring to a boil, stirring occasionally.
- 5
Reduce heat to low and simmer uncovered for 5 minutes until broth thickens slightly.
- 6
Stir remaining ginger-salt mixture into broth.
- 7
Place fish in skillet, spooning broth and vegetables over it. Cover and cook until fish flakes easily with a fork, basting occasionally.
- 8
Remove from heat and stir in remaining lemon juice.
- 9
Sprinkle with remaining cilantro and peanuts if desired. Serve over steamed rice.
Tips
Pat fish dry before seasoning to ensure even coating and help it brown slightly if desired.
Don't skip shaking the coconut milk; unshaken milk separates and won't incorporate smoothly into the broth.
Baste fish frequently with broth to keep it moist and infuse maximum flavor during the final cooking stage.
Good to Know
Refrigerate in airtight container up to 2 days. Reheat gently over low heat, adding splash of water if broth has reduced. Fish best enjoyed fresh; texture softens after 24 hours.
Prepare ginger-salt mixture and chop vegetables up to 1 day ahead. Do not cook fish until serving; cook full recipe fresh when ready to eat.
Ladle fish and vegetables into bowls over steamed jasmine or white rice. Serve with lime wedges, extra cilantro, and sriracha for heat.
Common Mistakes
Do not skip coating fish evenly with ginger mixture to avoid bland seasoning.
Do not overcook fish past flaking point to avoid dry, mushy texture.
Do not boil broth too vigorously after adding fish to avoid breaking delicate fillets.
Substitutions
Dairy-Free Swaps
creates creamy broth without coconut
Full guide →General Alternatives
similar flake and thickness needed
FAQ
Can I use frozen fish fillets?
Thaw completely in refrigerator before cooking. Pat dry thoroughly to remove excess moisture so the ginger coating adheres properly and the fish cooks evenly without steaming.
What if I don't have fresh cilantro?
Use fresh parsley or Thai basil as alternatives. Skip fresh herbs entirely and add a squeeze of lime juice and fish sauce (1 tsp) to the finished broth for deeper Thai-style umami depth.
How long can I keep leftovers and can I freeze?
Store in refrigerator up to 2 days. Freezing is not recommended; fish texture degrades significantly upon thawing. Best enjoyed fresh, though leftovers work for grain bowls the next day.