In a large shallow skillet, combine one can of coconut milk, minced garlic, and two stalks of lemongrass. Add freshly squeezed lime juice, grated ginger, and a pinch of red pepper flakes. Stir together and set heat to medium for about 5 minutes.

Taste the bubbling broth and adjust seasoning with salt and pepper. Let it simmer for an additional 5 minutes.

Gently nestle the halibut fillets into the broth, ensuring the liquid comes halfway up the sides of the fish. Simmer on low heat.

Cover the skillet and let the halibut poach gently for 8-10 minutes until it turns opaque.

Carefully transfer poached halibut fillets into shallow bowls, spooning aromatic coconut broth around the fish. Garnish with fresh cilantro and squeeze lime juice before serving.