Poaching cod in a flavorful coconut broth results in moist, tender fish that’s subtly sweet and deeply aromatic. It’s a dish rooted in Southeast Asian and Caribbean flavors—adaptable, vibrant, and always comforting.
[cooked-sharing]
Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
For the Fish & Broth
2cod fillets, ~6 oz each (or other firm white fish like haddock or halibut)
1tbspcoconut oil or neutral oil
1small shallot, thinly sliced
2clovesgarlic, minced
1inch piece of fresh ginger, peeled and grated
1small red chili, thinly sliced (optional, for heat)
1canfull-fat coconut milk
½cupvegetable or fish stock (or water with a dash of fish sauce)
1tbsplime juice, plus extra wedges for serving
Zest of 1 lime
Salt and freshly ground black pepper, to taste
1tspfish sauce or light soy sauce (optional, for umami)
To Finish
Fresh cilantro or Thai basil, for garnish
Cooked jasmine rice, vermicelli noodles, or steamed greens on the side
Sauté the Aromatics
1
Heat coconut oil in a deep skillet or saucepan over medium heat.
Add shallot, garlic, ginger, and chili (if using). Sauté for 2–3 minutes until fragrant and just softened.
Build the Broth
2
Stir in coconut milk, stock, lime zest, and fish sauce (if using).
Bring to a gentle simmer (do not boil) and season lightly with salt and pepper.
Poach the Cod
3
Gently place cod fillets into the coconut broth.
Simmer on low heat, uncovered, for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.
Spoon broth over the top occasionally as it cooks.
Finish & Serve
4
Stir in lime juice just before serving to brighten the flavor.
Ladle fish and broth into shallow bowls.
Garnish with fresh herbs and serve with rice or noodles on the side.
Serving Suggestions
5
Side options:
Steamed jasmine rice
Vermicelli noodles with sesame oil
Sauteed bok choy or baby spinach
Toppings:
Toasted coconut flakes
Crushed peanuts
Pickled shallots or quick-pickled cucumber
Drinks:
Dry Riesling or Gewürztraminer
Thai iced tea or lemongrass lemonade
Variations
6
Add veggies: Include snap peas, baby corn, mushrooms, or spinach in the broth
Swap proteins: Try shrimp, scallops, or tofu instead of cod
Spice twist: Add Thai red curry paste or a touch of turmeric for color and heat
Ingredients
For the Fish & Broth
2cod fillets, ~6 oz each (or other firm white fish like haddock or halibut)
1tbspcoconut oil or neutral oil
1small shallot, thinly sliced
2clovesgarlic, minced
1inch piece of fresh ginger, peeled and grated
1small red chili, thinly sliced (optional, for heat)
1canfull-fat coconut milk
½cupvegetable or fish stock (or water with a dash of fish sauce)
1tbsplime juice, plus extra wedges for serving
Zest of 1 lime
Salt and freshly ground black pepper, to taste
1tspfish sauce or light soy sauce (optional, for umami)
To Finish
Fresh cilantro or Thai basil, for garnish
Cooked jasmine rice, vermicelli noodles, or steamed greens on the side
Directions
Sauté the Aromatics
1
Heat coconut oil in a deep skillet or saucepan over medium heat.
Add shallot, garlic, ginger, and chili (if using). Sauté for 2–3 minutes until fragrant and just softened.
Build the Broth
2
Stir in coconut milk, stock, lime zest, and fish sauce (if using).
Bring to a gentle simmer (do not boil) and season lightly with salt and pepper.
Poach the Cod
3
Gently place cod fillets into the coconut broth.
Simmer on low heat, uncovered, for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.
Spoon broth over the top occasionally as it cooks.
Finish & Serve
4
Stir in lime juice just before serving to brighten the flavor.
Ladle fish and broth into shallow bowls.
Garnish with fresh herbs and serve with rice or noodles on the side.
Serving Suggestions
5
Side options:
Steamed jasmine rice
Vermicelli noodles with sesame oil
Sauteed bok choy or baby spinach
Toppings:
Toasted coconut flakes
Crushed peanuts
Pickled shallots or quick-pickled cucumber
Drinks:
Dry Riesling or Gewürztraminer
Thai iced tea or lemongrass lemonade
Variations
6
Add veggies: Include snap peas, baby corn, mushrooms, or spinach in the broth
Swap proteins: Try shrimp, scallops, or tofu instead of cod
Spice twist: Add Thai red curry paste or a touch of turmeric for color and heat
