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Coconut Poached Cod

Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

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.

Coconut Poached Cod

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
Sauté the Aromatics
1

  1. Heat coconut oil in a deep skillet or saucepan over medium heat.

  2. Add shallot, garlic, ginger, and chili (if using). Sauté for 2–3 minutes until fragrant and just softened.

Build the Broth
2

  1. Stir in coconut milk, stock, lime zest, and fish sauce (if using).

  2. Bring to a gentle simmer (do not boil) and season lightly with salt and pepper.

Poach the Cod
3

  1. Gently place cod fillets into the coconut broth.

  2. Simmer on low heat, uncovered, for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.

  3. Spoon broth over the top occasionally as it cooks.

Finish & Serve
4

  1. Stir in lime juice just before serving to brighten the flavor.

  2. Ladle fish and broth into shallow bowls.

  3. 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

Nutrition Facts

2 servings

Serving size