Cooking onshore allows for more creative freedom and a chance to explore gourmet techniques that might be challenging at sea. This Coconut Milk Poached Red Snapper Recipe with Jasmine Rice is a perfect example—it’s rich, flavorful, and surprisingly simple to make.

“Poaching fish in coconut milk creates a delicate, silky texture that feels luxurious while remaining incredibly easy to prepare.”

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Why Poaching Works for Fish

Poaching is an underrated cooking method that keeps fish moist, tender, and infused with flavor. The key is to simmer, not boil the liquid—this ensures the snapper stays flaky and delicate while absorbing the aromatic richness of coconut milk, ginger, lemongrass, and Thai chiles.

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Ingredients

For the Jasmine Rice:

• 1 cup jasmine rice
• ½ tablespoon Seven Spice
• 1 ½ cups fish stock

For the Coconut Milk Poached Snapper:

• 2 snapper filets, cut into 4 pieces
• 1 can coconut milk
• 1-inch piece fresh ginger, cut into strips
• Dash of fish sauce
• 4 Thai chiles
• Handful of Thai basil
• 1 shallot, minced
• 4-inch stalk lemongrass
• 4 cloves garlic, minced
• Salt, to taste
• Chili Crisp oil, for garnish
• 3 tablespoons butter

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Step-by-Step Cooking Instructions

1. Cook the Jasmine Rice

1. In a small saucepan, bring the fish stock to a boil.
2. Stir in the Seven Spice powder and 1 tablespoon of butter.
3. Add the jasmine rice, reduce heat to low, and cook according to package instructions.
4. Fluff with a fork and set aside.

2. Prepare the Poaching Liquid

1. In a heavy-bottomed pan, melt butter over medium heat.
2. Sauté the minced shallot until translucent.
3. Add the garlic and cook for 30 seconds, until fragrant.
4. Stir in ginger, lemongrass, and coconut milk.
5. Once simmering, add Thai basil and a dash of fish sauce.

3. Poach the Snapper

1. Reduce heat to low and gently place snapper fillets into the broth.
2. Cover and let poach for 8-10 minutes, basting occasionally.
3. Fish is done when it flakes easily.

4. Assemble and Serve

1. Plate the jasmine rice.
2. Place poached snapper on top.
3. Drizzle with Chili Crisp oil and serve with sautéed garlic spinach.

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