Aishling Moore: How to make curried coconut poached hake

When done right, poaching seafood can have an amazing outcome

Curried coconut poached hake, recipe by Aishling Moore: Picture Chani Anderson

Fri, 15 May, 2026 - 12:59

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

The delicate nature and composition of fish yield fantastic results when poached so gently.

Controlling the temperature is key when poaching anything. The lowest temperature is desired; the liquor should not be boiling or bubbling. The most subtle heat is all that’s required.