Poached Cod With Spiced Coconut Broth (Print Version)

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

# What You 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 - 1 can (13.5 fl oz) coconut milk
09 - 2 cups 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

# Directions:

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 continuously to release and develop the spice 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 for balance.
05 - Gently slide cod fillets into the simmering broth. Cover the saucepan 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 thoroughly and divide among 4 serving bowls.
07 - Add baby spinach, julienned carrot, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender.
08 - Carefully remove poached cod fillets and set aside. Ladle hot broth and vegetables over the noodles in each bowl. Top each with a piece of cod.
09 - Garnish each bowl with sliced spring onions and fresh coriander leaves. Serve immediately.

# Expert Advice:

01 -
  • The broth does all the work while you chop a few vegetables and boil noodles, making it feel impressive without the fuss.
  • Cod stays tender and never rubbery when you poach it gently instead of frying or baking it too hot.
  • Everything lands in one bowl, warm and fragrant, with enough spice to wake you up but not enough to scare anyone off.
  • Leftovers reheat beautifully, and the broth somehow tastes even better the next day after the flavors settle overnight.
02 -
  • Do not let the broth boil hard after adding the coconut milk because it can split and look grainy instead of creamy and smooth.
  • Taste the broth before adding the cod because once the fish is in, it is harder to adjust the seasoning without disturbing the fillets.
  • Use a slotted spoon or fish spatula to remove the cod gently so the fillets stay intact and do not break apart in the bowl.
03 -
  • Grate the ginger on a microplane instead of chopping it so it melts into the broth and does not leave fibrous bits behind.
  • Save any leftover broth in the fridge and use it as a base for miso soup or to poach eggs the next morning.
  • If your cod fillets are uneven in thickness, tuck the thin ends under so they cook at the same rate as the thicker parts.
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