Poached Cod With Spiced Coconut Broth (Printable Version)

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

# What You Need:

→ Fish & Broth

01 - 4 cod fillets (about 5.3 oz each), skinless and boneless
02 - 1 tablespoon neutral oil such as 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

# How to Make It:

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

# Expert Advice:

01 -
  • It tastes like takeout but costs a fraction of the price and you control every ingredient.
  • The broth is so flavorful you'll want to drink it straight from the bowl.
  • Everything cooks in one pot except the noodles, which means less cleanup and more time to relax.
  • It's gentle enough for a weeknight but impressive enough to serve to guests without breaking a sweat.
02 -
  • Don't let the broth boil once the fish is in, or the cod will turn rubbery and fall apart into sad little shreds.
  • Taste the broth before adding the fish and adjust the seasoning then, because it's much harder to fix once everything is in the pot.
  • Use full-fat coconut milk, not the light version, or the broth will taste watery and lack that creamy, luxurious texture.
03 -
  • Grate the ginger with the flat edge of a spoon instead of peeling it, which saves time and wastes less of the root.
  • If your curry paste seems dry or clumpy, mix it with a spoonful of coconut milk before adding it to the pan for a smoother blend.
  • Don't skip the step of blooming the curry paste in oil, because it unlocks the flavors and prevents the broth from tasting flat or one-dimensional.
Return