A Quick, Creamy, Flavour-Packed Weeknight Dinner
If you need a fast dinner that feels a little special but takes minimal effort, this Gochujang Coconut Poached Fish is it. It’s rich, gently spicy, creamy from coconut milk, and perfectly balanced with a hint of sweetness and heat.
This is one of those meals that tastes like it took ages — but is ready in under 30 minutes.
What This Dish Is
Tender white fish gently poached in a creamy coconut sauce infused with gochujang (Korean chilli paste), garlic, and aromatics. The fish absorbs the sauce as it cooks, becoming flaky, juicy, and full of flavour.
Serve it over rice to soak up every drop of that silky, spicy coconut broth.
Why You’ll Love It
-
Ready in 20–25 minutes
-
Big flavour with simple ingredients
-
Creamy but not heavy
-
Perfect balance of heat, sweet and savoury
-
Feels restaurant-quality but is weeknight easy
What Does It Taste Like?
Creamy and slightly sweet from the coconut milk, savoury and umami-rich from the gochujang, with a gentle warmth rather than overpowering spice. The fish stays delicate and flaky while soaking up the sauce.
It’s bold but balanced — comforting without being heavy.
Ingredients
-
4 white fish fillets (cod, haddock, or seabass work well)
-
1 tbsp olive oil or sesame oil
-
2 cloves garlic, minced
-
1 tbsp fresh ginger, grated
-
1–2 tbsp gochujang (adjust for spice level)
-
1 can (400ml) full-fat coconut milk
-
1 tbsp soy sauce
-
1 tsp honey or brown sugar
-
Juice of ½ lime
-
Salt and black pepper, to taste
-
Spring onions and sesame seeds, for garnish
Tools You’ll Need
-
Large frying pan or shallow skillet
-
Wooden spoon
-
Knife & chopping board
How to Make Gochujang Coconut Poached Fish
1. Build the Flavour Base
Heat oil in a large pan over medium heat. Add garlic and ginger and sauté for 1–2 minutes until fragrant.
Stir in the gochujang and cook for 30 seconds to deepen the flavour.
2. Create the Sauce
Pour in the coconut milk. Add soy sauce and honey. Stir well and bring to a gentle simmer.
Taste and adjust spice or sweetness if needed.
3. Poach the Fish
Season fish lightly with salt and pepper.
Nestle the fillets into the sauce. Cover and simmer gently for 8–12 minutes (depending on thickness) until the fish flakes easily with a fork.
4. Finish & Serve
Squeeze fresh lime juice over the top.
Garnish with sliced spring onions and sesame seeds.
Serve immediately over steamed jasmine rice.
Additional Tips
-
Use full-fat coconut milk for best texture.
-
Don’t boil aggressively — gentle simmering keeps the fish tender.
-
Add spinach or pak choi in the last few minutes for extra greens.
-
For more heat, add chilli flakes or fresh red chilli.
FAQs
Can I use frozen fish?
Yes, just thaw fully and pat dry before cooking.
Is gochujang very spicy?
It has warmth rather than intense heat. Start with 1 tablespoon if sensitive to spice.
Can I make this dairy-free?
It already is — just check your gochujang and soy sauce labels.
Final Thoughts
This Gochujang Coconut Poached Fish is proof that quick meals don’t have to be boring. It’s bold, creamy, comforting, and perfect for busy weeknights when you still want something exciting.
Save this one — it’s going into your regular rotation.
