Pin This Poached Cod With Spiced Coconut Broth and Udon Noodles is the ultimate comfort food for those who crave vibrant Asian-inspired flavors. Tender fillets of cod are gently simmered in a creamy, aromatic coconut broth infused with red curry, ginger, and garlic. Served over silky udon noodles and packed with fresh vegetables, this dish offers a nourishing and balanced meal that comes together in just 35 minutes.
Pin The beauty of this recipe lies in its simplicity and the gentle poaching technique, which ensures the fish remains incredibly moist and flakey. Each bowl is a colorful assembly of julienned carrots, earthy shiitake mushrooms, and vibrant baby spinach, all swimming in a broth that perfectly balances heat, acidity, and creaminess.
Ingredients
- Fish & Broth
- 4 cod fillets (about 150 g each), skinless and boneless
- 1 tablespoon neutral oil (e.g., canola or sunflower)
- 1 onion, finely sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red chili, thinly sliced (optional)
- 1 tablespoon red curry paste
- 400 ml (1 can) coconut milk
- 500 ml fish or vegetable stock
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Juice of 1 lime
- Noodles & Vegetables
- 300 g fresh udon noodles
- 150 g baby spinach
- 1 medium carrot, julienned
- 100 g shiitake mushrooms, sliced
- 2 spring onions, thinly sliced
- Fresh coriander leaves, to garnish
Instructions
- 1. Sauté Aromatics
- Heat the oil in a large saucepan over medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic, ginger, and chili, and cook for 1 minute until fragrant.
- 2. Bloom Curry Paste
- Add the red curry paste and cook for 1 minute, stirring to release the flavors.
- 3. Simmer Broth
- Pour in the coconut milk and fish or vegetable stock. Bring to a gentle simmer.
- 4. Season the Base
- Add the fish sauce, soy sauce, and lime juice. Taste and adjust seasoning if needed.
- 5. Poach the Cod
- Slide the cod fillets into the simmering broth. Cover and poach gently for 6–8 minutes, or until the cod is just opaque and flakes easily.
- 6. Prepare Noodles
- Meanwhile, cook the udon noodles according to package instructions. Drain and divide among 4 serving bowls.
- 7. Add Vegetables
- Add the spinach, carrots, and shiitake mushrooms to the broth. Simmer for 2–3 minutes until just tender.
- 8. Assemble the Bowls
- Carefully remove the poached cod and set aside. Ladle the hot broth and vegetables over the noodles.
- 9. Final Garnish
- Top each bowl with a piece of cod. Garnish with spring onions and coriander leaves. Serve immediately.
Zusatztipps für die Zubereitung
When poaching the cod, ensure the liquid is at a very gentle simmer. A rolling boil may cause the delicate fish to break apart. Using a large saucepan and covering it with a lid helps maintain an even temperature to cook the fish through perfectly.
Varianten und Anpassungen
For a different flavor profile, you can swap cod for another firm white fish like haddock or halibut. To make this dish gluten-free, substitute the udon with rice noodles and use tamari instead of soy sauce. If you enjoy extra heat, consider adding a drizzle of chili oil just before serving.
Serviervorschläge
Serve this noodle bowl hot in deep dishes to keep the broth warm. It pairs beautifully with a crisp, aromatic white wine such as a Riesling or Sauvignon Blanc, which complements the coconut and citrus notes of the broth.
Pin With its harmonious blend of spices and textures, this Poached Cod With Spiced Coconut Broth and Udon Noodles is a satisfying dish that brings the flair of Asian fusion cuisine straight to your kitchen. Enjoy the soothing warmth of the coconut broth and the tender flakes of cod in every bite.
Recipe Questions
- → Can I use a different type of fish instead of cod?
Yes, you can substitute cod with other firm white fish such as haddock, halibut, sea bass, or tilapia. Just ensure the fish is fresh and adjust cooking time slightly based on fillet thickness.
- → How do I know when the cod is perfectly poached?
The cod is ready when it turns opaque throughout and flakes easily with a fork. This typically takes 6-8 minutes in gently simmering broth. Avoid boiling as it can make the fish tough.
- → Can I make this dish gluten-free?
Absolutely. Replace udon noodles with rice noodles or gluten-free udon, and use tamari instead of soy sauce. Always verify that your fish sauce and curry paste are gluten-free as well.
- → What can I use instead of udon noodles?
Rice noodles, ramen noodles, soba noodles, or even zucchini noodles work well. Adjust cooking time according to the noodle type you choose and follow package instructions.
- → How spicy is this dish and can I adjust the heat level?
The red curry paste provides moderate heat. You can control spiciness by omitting the fresh chili, reducing curry paste, or adding chili oil at serving. Start mild and adjust to your preference.
- → Can I prepare any components ahead of time?
Yes, you can prepare the broth base up to step 4 and refrigerate for up to 2 days. Reheat gently before poaching the fish. Cook noodles and poach fish fresh for best texture.
- → What vegetables can I add or substitute?
Bok choy, snap peas, bell peppers, broccoli florets, or bean sprouts all work beautifully. Add heartier vegetables with the mushrooms and delicate greens at the end to avoid overcooking.