Poached Cod With Coconut Broth (Print)

Tender cod poached in fragrant coconut broth with warming spices and silky udon noodles for a quick nourishing bowl.

# Components:

→ Fish & Broth

01 - 4 cod fillets (approximately 5.3 oz each), skinless and boneless
02 - 1 tablespoon neutral oil such as 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 for heat
07 - 1 tablespoon red curry paste
08 - 13.5 fluid ounces coconut milk
09 - 16.9 fluid ounces fish or vegetable stock
10 - 1 tablespoon fish sauce
11 - 1 tablespoon soy sauce
12 - Juice of 1 lime

→ Noodles & Vegetables

13 - 10.6 ounces fresh udon noodles
14 - 5.3 ounces baby spinach
15 - 1 medium carrot, julienned
16 - 3.5 ounces shiitake mushrooms, sliced
17 - 2 spring onions, thinly sliced
18 - Fresh coriander leaves for garnish

# Directions:

01 - Heat oil in a large saucepan over medium heat. Add the sliced onion and sauté for 3 minutes until softened. Stir in the minced garlic, grated ginger, and sliced chili. Cook for 1 minute until fragrant.
02 - Add the red curry paste and cook for 1 minute, stirring continuously to release the aromatic compounds and deepen the flavor profile.
03 - Pour in the coconut milk and fish or vegetable stock. Bring to a gentle simmer over medium-low heat.
04 - Add the fish sauce, soy sauce, and fresh lime juice. Taste and adjust seasoning as needed for balance of umami, saltiness, and acidity.
05 - Gently slide the cod fillets into the simmering broth. Cover and poach for 6 to 8 minutes until the fish is just opaque and flakes easily with a fork.
06 - While the cod poaches, cook the udon noodles according to package instructions. Drain thoroughly and divide evenly among 4 serving bowls.
07 - Add the baby spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender.
08 - Carefully remove the poached cod fillets and set aside. Ladle the hot broth and vegetables over the noodles in each bowl.
09 - Top each bowl with a poached cod fillet. Garnish generously with sliced spring onions and fresh coriander leaves. Serve immediately while steaming hot.

# Expert Advice:

01 -
  • Quick and Nourishing: A complete meal featuring lean protein and fresh vegetables, ready in under 40 minutes.
  • Complex Flavors: The combination of coconut milk, lime, and red curry paste creates a rich and zesty broth.
  • Easy Customization: Naturally dairy-free and easily adapted for gluten-free diets.
02 -
  • Test for Doneness: The fish is ready when it is opaque and flakes easily when tested with a fork.
  • Mushroom Prep: Slice the shiitake mushrooms thinly to ensure they cook quickly in the final simmer.
  • Check Labels: If cooking for someone with allergies, always check ingredient labels for gluten or soy content in the noodles and sauces.
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