Coconut Water Poached Fish with Slaw
This coconut water poached fish exudes lots of flavours. With a healthy salad on the side, the satisfaction is doubled.
Chef Vicky Ratnani's Coconut Water Poached Fish with Slaw recipe

- 1

Cooking Time

-20-25 Min


- Medium

Preparation Time

- 10 Min


  • FOR Poaching Liquid
  • 300 ml coconut water
  • l lemongrass
  • 2 shallots
  • 1 fish fillet
  • 2 tbsp coconut milk
  • 1 tsp lemon juice
  • 1 tsp Olive oil
  • A few kaffir lime leaves
  • A few coriander stems
  • Cracked black pepper
  • salt
  • FOR Salad
  • ½ green mango juliennes
  • 1 red radish sliced
  • cucumber juliennes
  • 1 spring onion green juliennes
  • Sprouts


  1. 1

    Take coconut water in a pan.
  2. 2

    Add chopped lemongrass kaffir lime leaves and crushed shallots to it.
  3. 3

    Heat the pan and add some salt cracked black pepper and coriander stems.
  4. 4

    Put a lid and heat on a low flame.
  5. 5

    Your poaching liquid is ready.
  6. 6

    To make the salad, take julienned green mango in the ice water, in a bowl.
  7. 7

    Thinly slice red radish and add to the same bowl.
  8. 8

    Add julienned cucumbers and julienned spring onion greens.
  9. 9

    Mix well and refrigerate.
  10. 10

    Add a fish fillet to the boiling coconut water mix.
  11. 11

    Add some coconut milk and cook it on a low flame for four to six minutes.
  12. 12

    Sprinkle salt and cracked black pepper.
  13. 13

    Remove the fish from the pan when cooked.
  14. 14

    Strain the coconut water sauce into a bowl.
  15. 15

    Take out the salad from the refrigerator and add some lemon juice and olive oil.
  16. 16

    Serve the coconut water poached fish with the salad.
  17. 17

    Garnish it with sprouts.
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Vicky Ratnani


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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