Coconut Miso Poached Fish

Name: Coconut Miso Poached Fish
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian-inspired
Ingredients: 1 tbsp neutral oil; 1 medium yellow onion, thinly sliced; 1 tbsp ginger, minced; 2 cloves garlic, minced; 2 tbsp white miso paste; 1 can (13.5 oz) full-fat coconut milk; 1 tbsp soy sauce; 1 lb white fish fillets (such as cod or halibut); 1/4 cup fresh cilantro, chopped, for garnish; 1 tbsp chili oil, for garnish; Steamed rice, for serving; Steamed greens, for serving

Coconut Miso Poached Fish is a quick, restaurant-quality dish where delicate white fish fillets cook gently in a savory-creamy broth infused with miso, coconut milk, ginger, and garlic. It comes together in under 20 minutes and pairs beautifully with rice or noodles.

🌍Asian-inspired 🏷️Poached fish 🏷️Coconut milk 🏷️Miso 🏷️White fish Cod

🏷️

🏷️Quick dinner

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TikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 tbsp neutral oil
1 medium yellow onion, thinly sliced
1 tbsp ginger, minced
2 cloves garlic, minced
2 tbsp white miso paste
1 can (13.5 oz) full-fat coconut milk
1 tbsp soy sauce
1 lb white fish fillets (such as cod or halibut)
1/4 cup fresh cilantro, chopped, for garnishoptional
1 tbsp chili oil, for garnishoptional
Steamed rice, for servingoptional
Steamed greens, for servingoptional

12 Ingredients

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Instructions

1
In a pot or deep skillet over medium heat, add oil and sliced onions. Sauté until softened, about 3-4 minutes.
2
Add the minced ginger and garlic and cook for another minute until fragrant.
3
Stir in the miso paste and cook for one minute.
4
Pour in the coconut milk and soy sauce. Stir to combine and bring the broth to a gentle simmer.
5
Gently place the fish fillets into the simmering broth.
6
Cover the pot and poach the fish for about 5 minutes, or until it is cooked through and flakes easily.
7
Carefully remove the fish and place it in a serving dish or individual bowls.
8
Ladle the creamy broth over the fish.
9
Garnish with fresh cilantro and a drizzle of chili oil.
10
Serve immediately, optionally with steamed rice and greens.

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Tips & Notes

Pro tips

Whisk the miso paste with a splash of broth before adding to avoid lumps.
Keep the heat at a gentle simmer once the fish enters the pot—vigorous boiling toughens the fillets.
Slice the onion thinly so it cooks through in the same time as the fish.
Taste the broth before adding fish; adjust soy sauce and miso to your preference, as these are salty and intense.

Substitutions

White miso → red miso (use 1.5 tbsp; adjust soy sauce to 0.5 tbsp for saltiness balance)
Coconut milk → cashew cream or heavy cream (less authentic but still creamy and rich)
Cilantro → Thai basil, mint, or green onion (all add brightness)
Chili oil → sriracha, sambal oelek, or red pepper flakes (for heat without oil)

Storage & make-ahead

Store leftover poached fish in broth in an airtight container for up to 2 days. Reheat gently in a low oven or on the stovetop over low heat until warmed through.

Common Questions

What type of white fish works best for this recipe?

Cod, halibut, sea bass, or any mild white fish with firm flesh. Avoid very delicate fish like sole, which may break apart during poaching.

Can I make this ahead of time?

Yes. Prepare the broth up to 1 day ahead and refrigerate. Poach the fish just before serving for best texture, or store poached fish in broth for up to 2 days.