Poached Cod With Spiced Coconut Broth (Printer-friendly)

Tender cod in fragrant coconut broth with warming spices and silky udon noodles for a 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 - 16.9 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, to 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, cooking for 1 minute until fragrant.
02 - Add red curry paste and cook for 1 minute, stirring constantly to release the spices and deepen the flavors.
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.
05 - Gently slide cod fillets into the simmering broth. Cover and poach for 6 to 8 minutes until the cod is opaque and flakes easily with a fork.
06 - Meanwhile, cook udon noodles according to package instructions. Drain and divide equally among 4 serving bowls.
07 - Add spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until just tender.
08 - Carefully remove poached cod and set aside. Ladle hot broth and vegetables over the noodles in each bowl.
09 - Top each bowl with a piece of cod. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately.

# Expert Advice:

01 -
  • The broth is rich and aromatic but light enough that you can finish the whole bowl without feeling weighed down.
  • Everything cooks in one pot except the noodles, so cleanup is surprisingly easy for something that looks this impressive.
  • The cod stays tender and flaky because poaching is gentler than any other method I've tried.
  • You can adjust the heat and spice level to match your mood or who you're feeding.
02 -
  • Do not let the broth boil aggressively once the fish is in, a gentle simmer keeps the cod tender and prevents it from breaking apart.
  • Taste the broth before adding the fish and adjust the seasoning then, because once the cod is poaching you can't stir much without risking breaking it.
  • If your cod fillets are very thick, they may need an extra minute or two, but check them early because overcooked cod turns rubbery fast.
03 -
  • Use a slotted spoon or fish spatula to remove the cod so it doesn't break apart, and let it rest on a plate while you finish the vegetables.
  • If you love spice, add a drizzle of chili oil or a spoonful of sambal oelek just before serving for an extra kick.
  • Always taste the broth before serving and add a squeeze more lime or a splash more fish sauce if it needs brightening or depth.
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