Whiting fillets poached in a coconut milk, basil and tomato broth

ServesServes 4
Preparation time Preparation time
Cooking timeCooking time


  • 3cm piece fresh ginger
  • 1 brown onion
  • 1 large red chilli
  • 2 tomatoes
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh coriander leaves
  • 350ml fish stock
  • 600ml coconut milk
  • pinch ground white pepper
  • 2 teaspoons fish sauce
  • 600g whiting fillets
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh coriander leaves
  • steamed rice


  1. Peel and roughly chop the ginger and onion
  2. Roughly chop the chilli and tomatoes
  3. Wash and dry the basil and coriander leaves
  4. Place the ginger, onion, chilli, tomatoes, basil and coriander leaves in a food processor or blender with a little of the fish stock
  5. Process until you have a fine paste
  6. The paste is not strained from the broth so it is important that you do not have any large pieces in it
  7. Place the paste in a large saucepan and add the coconut milk and any remaining fish stock
  8. Bring it to the boil, then turn the heat down and simmer for 10 minutes
  9. Taste and season with pepper and fish sauce as desired
  10. Check the fish for any bones and slice into 2-3cm pieces
  11. Add the fish to the broth and cook for 4-5 minutes until fish is cooked
  12. To serve, portion the fish and broth between large bowls, garnish with the basil and coriander leaves and serve with steamed rice

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