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Photo of Lemongrass and coconut poached fish by WW

Lemongrass and coconut poached fish

Total Time
20 min
5 min
15 min
A much-loved dish from the cities of Vietnam, the fish fillets are brought to life with lemongrass, chilli and coriander. The subtle coconut flavour cuts through these vibrant flavours to bring the dish together and give it that extra wow factor.


Oil spray

1 x 3 second spray(s)

Fresh lemongrass

1 piece(s), white part only, coarsely chopped


2 clove(s), crushed

Light canned coconut milk

270 ml

Fish sauce

2 tbs

Fresh coriander

1 tbs, root, coarsely chopped

Ling, raw

700 g, (4 x 175g)

Bean sprouts

2 cup(s), (140g)

Fresh coriander

¾ cup(s), leaves

Fresh red chilli

1 whole, thinly sliced


  1. Lightly spray a deep, medium, non-stick frying pan with oil and heat on medium-high. Cook lemongrass and garlic, stirring for 1 minute. Add coconut milk, fish sauce, coriander root and ½ cup (125ml) water and bring to the boil. Reduce heat to medium and simmer, covered, for 2 minutes. Add fish fillets and simmer, covered, for 6-8 minutes or until fish is cooked through.
  2. Combine bean sprouts, coriander and chilli in a bowl.
  3. Place fish on serving plates. Spoon over some broth. Serve topped with sprout mixture.


SERVING SUGGESTION: Steamed broccolini and steamed rice.