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.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Fish & Broth
2 cod fillets, ~6 oz each (or other firm white fish like haddock or halibut)
1 tbsp coconut oil or neutral oil
1 small shallot, thinly sliced
2 cloves garlic, minced
1 inch piece of fresh ginger, peeled and grated
1 small red chili, thinly sliced (optional, for heat)
1 can full-fat coconut milk
½ cup vegetable or fish stock (or water with a dash of fish sauce)
1 tbsp lime juice, plus extra wedges for serving
Zest of 1 lime
Salt and freshly ground black pepper, to taste
1 tsp fish 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:
Toppings:
Drinks:
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
2 cod fillets, ~6 oz each (or other firm white fish like haddock or halibut)
1 tbsp coconut oil or neutral oil
1 small shallot, thinly sliced
2 cloves garlic, minced
1 inch piece of fresh ginger, peeled and grated
1 small red chili, thinly sliced (optional, for heat)
1 can full-fat coconut milk
½ cup vegetable or fish stock (or water with a dash of fish sauce)
1 tbsp lime juice, plus extra wedges for serving
Zest of 1 lime
Salt and freshly ground black pepper, to taste
1 tsp fish 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:
Toppings:
Drinks:
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
Visited 6 times, 1 visit(s) today
