Poached Cod With Spiced Coconut Broth (Printable Version)

Tender poached cod in fragrant coconut broth with warming spices and silky udon noodles for a quick, nourishing bowl.

# What You'll Need:

→ Fish & Broth

01 - 4 cod fillets (about 5.3 oz each), skinless and boneless
02 - 1 tablespoon neutral oil (canola or sunflower)
03 - 1 onion, finely sliced
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 red chili, thinly sliced (optional)
07 - 1 tablespoon red curry paste
08 - 13.5 fl oz coconut milk
09 - 17 fl oz fish or vegetable stock
10 - 1 tablespoon fish sauce
11 - 1 tablespoon soy sauce
12 - Juice of 1 lime

→ Noodles & Vegetables

13 - 10.6 oz fresh udon noodles
14 - 5.3 oz baby spinach
15 - 1 medium carrot, julienned
16 - 3.5 oz shiitake mushrooms, sliced
17 - 2 spring onions, thinly sliced
18 - Fresh coriander leaves for garnish

# Directions:

01 - Heat oil in a large saucepan over medium heat. Add sliced onion and sauté for 3 minutes until softened. Stir in minced garlic, grated ginger, and chili. Cook for 1 minute until fragrant.
02 - Add red curry paste and cook for 1 minute, stirring continuously to release the flavors into the oil.
03 - Pour in coconut milk and fish or vegetable stock. Bring to a gentle simmer over medium-low heat.
04 - Add fish sauce, soy sauce, and lime juice. Taste and adjust seasoning as needed for balance.
05 - Gently slide cod fillets into the simmering broth. Cover and poach for 6-8 minutes until opaque and flaking easily with a fork.
06 - While cod poaches, cook udon noodles according to package instructions. Drain and divide among 4 serving bowls.
07 - Add spinach, julienned carrot, and sliced mushrooms to the broth. Simmer for 2-3 minutes until just tender.
08 - Carefully remove poached cod and set aside. Ladle hot broth and vegetables over noodles in each bowl.
09 - Top each bowl with a piece of cod. Garnish with spring onions and coriander leaves. Serve immediately.

# Additional Tips::

01 -
  • The coconut broth is rich and aromatic without being heavy, and it comes together in under 10 minutes.
  • Poaching the cod keeps it impossibly moist and delicate, so you never end up with dry, rubbery fish.
  • Everything cooks in one pot (plus a quick boil for noodles), so cleanup is mercifully simple.
  • The flavors are bold enough to feel special but gentle enough for a weeknight.
02 -
  • Don't let the broth boil vigorously once the fish goes in, a gentle simmer keeps the cod tender and prevents it from breaking apart.
  • Taste the broth before adding the fish, it's much easier to adjust the seasoning at that stage than after everything is cooked.
  • Cook the vegetables just until they're tender, overcooking turns the spinach gray and the carrots limp.
03 -
  • Use a slotted spoon or fish spatula to remove the cod so it doesn't break apart when you lift it out of the broth.
  • If your coconut milk is separated in the can, whisk it smooth before adding it to the pan for a silky, even broth.
  • Taste the broth just before serving and add a pinch of sugar if it tastes too sharp, it rounds out the lime and balances the salt.
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