Poached Cod With Coconut Broth (Printable)

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

# What You Need:

→ Fish & Broth

01 - 4 cod fillets (about 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 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 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 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 to 8 minutes, or until the cod is just opaque and flakes easily.
06 - Meanwhile, 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 to 3 minutes until just 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 Suggestions:

01 -
  • The broth is impossibly fragrant without being fussy, and it comes together faster than takeout.
  • Cod stays tender and delicate when poached gently, never rubbery or dry.
  • It feels indulgent and nourishing at the same time, perfect for when you want comfort without heaviness.
  • The leftovers reheat beautifully, and the flavors deepen overnight.
02 -
  • Don't let the broth boil hard once the fish goes in, or the cod will turn rubbery and tough.
  • Taste the broth before adding the fish, it's much easier to adjust seasoning then than after everything is cooked.
  • If your cod fillets are very thick, give them an extra minute or two, but check gently so they don't overcook.
03 -
  • Use a timer when poaching the fish, it's easy to lose track and overcook it by even a minute.
  • Always have extra lime wedges on the table, a fresh squeeze right before eating makes everything brighter.
  • If you can find fresh udon noodles, use them, they have a chewier, more satisfying texture than dried.
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