Polynesian Poaching
Ingredients
The Dish:
- 2 cans coconut milk (I typically use one full-fat and one “lite” for the best consistency)
- 2 inches fresh ginger, scrubbed and thinly sliced ~1/8” (no need to peel)
- 6 cloves garlic, peeled and sliced in half
- 3 x 1” segment of fresh lemongrass (or 4 drops lemongrass essential oil – as we did on retreat)
- Approximately 1.5 lb. cod (or flounder or tilapia or other flaky white fish) – cut into 1”-2” pieces
- ½ cup naturally-fermented soy sauce, tamari, or coconut aminos
- Served on the side: scallions finely sliced and minced cilantro, mixed
Prep Time: 10 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 10 Minutes
Yields: 4 Servings
Directions
- In large saucepan or pot (with lid), heat coconut milk, ginger, garlic, soy sauce, and lemongrass until boiling.
- Reduce heat, cover, and allow to simmer for ~15 minutes.
- Add fish, cover, and poach until done (typically about 30-45 min. depending on fish density and thickness of pieces); test occasionally to ensure you don’t overcook and make it tough. Fish should be quite tender and flaking (i.e. pieces fall apart with gentle prodding).
- Add scallions and cilantro sprinkled on top immediately before serving. Serve with a base of red quinoa and broth (both garlic and ginger are fully-edible; whole lemongrass, however, is not).
Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine
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