Coconut Milk Poached Dover Sole

Fish poached in coconut milk is exquisite made with simple ingredients. Coconut milk poached fish is perfectly tender. This poached dover sole has No butter, no sugar!

5 from 1 vote

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Course: Dinner, Entree, lunch, Main Course, Ulam

Cuisine: Asian

Keyword: 30 minutes or less, coconut milk, coconut rice, dover sole, fish recipes, fish sauce, poached, white fish

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 3 people

Calories: 514kcal

Equipment

1 chef's knife
1 cutting board
1 wire mesh skimmer
1 sauté deep spoon spatula or similar
1 large braiser pan
1 wide, flat spatula to lift the fish when it is done cooking

Ingredients

1 lb Wild Dover Sole Filets If you cannot find dover sole you can use a white fish of your choice like halibut cod, or snapper.
1 can Regular Coconut Milk Use only regular coconut milk for the best result
2.5 tbsp Vegetable Oil
2 tbsp Fresh Ginger julienned/matchstick
5 cloves Fresh Garlic 3 cloves crushed and 2 cloves minced
1 Shallot sliced rings
1.5 tbsp Fish Sauce or Vegan Fish Sauce I have used both and they are equally very good for this recipe.
Salt to taste
Black Ground Pepper to taste
1 tbsp Green Scallions garnish; I find this garnish to be essential.
1 tbsp Crispy Garlic garnish; I find this garnish to be essential.
Pinch Pepper Flakes garnish; optional
Lime optional; squeeze garnish

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Instructions

Prepare the ingredients as mentioned. Take three cloves of garlic and smash them down with the side of your knife or something flat. Then take two more cloves of garlic and mince them. Julienne the ginger. Slice the shallot in rings.
Take your dover sole and pat it dry, then sprinkle with a little of the salt.
Heat your braiser pan. Add oil. Once the oil is hot but just medium heat, not too hot, then add the minced garlic. (Do NOT add the smashed garlic)
2.5 tbsp Vegetable Oil
Sauté the garlic till golden and mix it into the oil. Then take your wire mesh skimmer and remove the garlic bits and set aside. Now you have your crispy garlic garnish and have infused the oil with garlic flavor.
Then add the smashed garlic, julienned ginger, and shallot to the oil. Sauté until fragrant.
2 tbsp Fresh Ginger, 5 cloves Fresh Garlic, 1 Shallot
Add the regular coconut milk. Add the fish sauce or vegan fish sauce. Mix.
1 can Regular Coconut Milk, 1.5 tbsp Fish Sauce or Vegan Fish Sauce
Bring to a simmer and reduce for 12 minutes. The coconut milk sauce should be bubbling. Stir often. Uncovered.
Bring the flame down to low setting. Use your mesh skimmer to scoop out garlic chunks, ginger, and shallots for a smoother sauce. You can leave a little left in the sauce.
The sauce should not be simmering. Gently add in each filet of dover sole.
Scoop sauce to cover entirely the dover sole filets. Be sure the top areas have sauce on them.
1 lb Wild Dover Sole Filets
The sauce should be very hot but not bubbling. Cover with lid. 10 minutes.
Remove lid. Gently mix sauce, scooping sauce on top of the fish. Remove from heat.
Salt
Garnish with crispy garlic, sliced scallions, black pepper, and a pinch of red pepper flakes. Enjoy!
Black Ground Pepper, 1 tbsp Green Scallions, 1 tbsp Crispy Garlic, Pinch Pepper Flakes, Lime