Coconut-poached fish with pumpkin & beans

A light, easy, fresh and delicious way to eat fish! This easy weeknight meal is nutritious and stunningly delicious.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Coconut-poached fish with pumpkin & beans


Coconut-poached fish with pumpkin & beans
  • 1 tablespoon coconut oil (available from organic and healthfood stores, and some supermarkets)
  • 15 gram (3cm piece) galangal (from asian food stores and some farmers’ markets; or use fresh ginger), finely grated on mandoline
  • 1 teaspoon each ground coriander, ground cumin and ground chilli
  • 600 millilitre coconut milk
  • 5 kaffir lime leaves, coarsely torn
  • 1 lemongrass stalk (white part only), thinly sliced
  • 400 gram (about 1/2) butternut pumpkin, peeled and cut into 5cm pieces
  • 600 gram skinless firm-textured fish fillet eg blue moki, blue warehou, trevally, ling or hapuku), cut into 10cm pieces
  • 120 gram snake beans (yard-long beans), cut into 7cm lengths - or use whole green beans
  • 1 tablespoon fish sauce, or to taste
  • 1 tablespoon soft light palm sugar, or to taste
To serve
  • shallots, thinly sliced
  • thai chillies (to your taste), thinly sliced
  • sprigs thai basil
  • sprigs coriander
  • lime wedges
  • steamed jasmine rice


Coconut-poached fish with pumpkin & beans
  • 1
    Heat coconut oil in a wok over medium-high heat, add galangal and ground spices and stir-fry until fragrant (20-30 seconds). Add coconut milk, lime leaves and lemongrass and bring to the simmer. Season to taste, add pumpkin and cook for 3-4 minutes.
  • 2
    Add fish and beans and cook until fish is cooked through and pumpkin is tender (8-10 minutes). Transfer vegetables and fish with a slotted spoon to bowls. Season cooking liquid with fish sauce and palm sugar to taste and spoon over fish.
To serve
  • 3
    Combine shallot, chilli and herbs in a bowl, scatter over fish and serve with lime wedges and steamed rice.


Check the fish sauce label if eating gluten free.

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