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, to garnish

# Directions:

01 - 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.
02 - Add the red curry paste and cook for 1 minute, stirring constantly to release the flavors.
03 - Pour in the coconut milk and fish or vegetable stock. Bring to a gentle simmer.
04 - Add the fish sauce, soy sauce, and lime juice. Taste and adjust seasoning as needed.
05 - Slide the cod fillets into the simmering broth. Cover and poach gently for 6–8 minutes, or until the cod is opaque and flakes easily.
06 - Cook the udon noodles according to package instructions. Drain and divide among 4 serving bowls.
07 - Add the spinach, carrots, and shiitake mushrooms to the broth. Simmer for 2–3 minutes until tender.
08 - Carefully remove the poached cod and set aside. Ladle the hot broth and vegetables over the noodles.
09 - Top each bowl with a piece of cod. Garnish with spring onions and coriander leaves. Serve immediately.

# Expert Advice:

01 -
  • It comes together in just over half an hour, but tastes like youve been simmering it all day.
  • The coconut broth is creamy and aromatic without being heavy, and the cod stays incredibly tender.
  • Its endlessly adaptable, you can swap the fish, dial up the heat, or throw in whatever greens you have wilting in the fridge.
02 -
  • Do not let the broth boil hard once the fish goes in, a gentle simmer keeps the cod tender and prevents it from breaking apart.
  • Taste the broth before adding the fish, its much easier to adjust seasoning at this stage than after everything is assembled.
  • Fresh udon noodles cook in minutes and have the best texture, but if you only have dried, just follow the package timing closely.
03 -
  • Always add the lime juice at the end, heat dulls its brightness and you want that citrus punch to sing.
  • If your broth tastes flat, a tiny pinch of sugar can round out the flavors and bring everything into balance.
  • Use a slotted spoon or fish spatula to remove the cod, it keeps the fillets intact and looking beautiful on top of the noodles.
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