Poached Cod With Coconut Broth (Printable Version)

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 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 for garnish

# Method:

01 - Heat neutral 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 chili, cooking for 1 minute until fragrant.
02 - Add red curry paste to the pan and cook for 1 minute, stirring continuously to release the flavors and eliminate any raw taste.
03 - Pour in coconut milk and fish or vegetable stock. Bring to a gentle simmer over medium heat.
04 - Add fish sauce, soy sauce, and lime juice. Taste and adjust seasoning as needed for balance between savory, umami, and citrus notes.
05 - Gently slide cod fillets into the simmering broth. Cover and poach for 6-8 minutes until the flesh becomes opaque and flakes easily with a fork.
06 - While cod poaches, cook udon noodles according to package instructions in a separate pot. Drain thoroughly and divide among 4 serving bowls.
07 - Transfer poached cod to a plate. Add spinach, julienned carrot, and sliced shiitake mushrooms to the broth. Simmer for 2-3 minutes until vegetables are just tender.
08 - Ladle hot broth and vegetables over the noodles in each bowl. Top with a poached cod fillet.
09 - Garnish each bowl with sliced spring onions and fresh coriander leaves. Serve immediately while broth is hot.

# Expert Suggestions:

01 -
  • The broth does all the heavy lifting while you chop a few vegetables and stir occasionally.
  • Each spoonful tastes bright and warming at the same time, like wrapping yourself in a blanket that smells like lime and ginger.
  • It looks impressive in the bowl but comes together faster than ordering takeout.
  • The cod stays impossibly tender because the gentle poach treats it like something precious.
02 -
  • Never let the broth boil hard once the fish is in, or the cod will turn rubbery and fall apart into sad little chunks.
  • Taste the broth before adding the fish because once the cod is in, you cannot stir vigorously without breaking it.
  • Fresh udon noodles are worth seeking out at an Asian market, they have a chew that dried noodles just cannot match.
03 -
  • Use a wide, shallow pan if you have one so the fillets sit in a single layer and poach evenly without crowding.
  • If your broth tastes flat, add a pinch of sugar along with the lime juice to balance the salt and sour.
  • Let the finished bowls sit for 30 seconds before serving so the noodles soak up just enough broth to be flavorful but not soggy.
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