Poached Cod With Spiced Coconut (Printable version)

A comforting noodle bowl featuring delicate cod in a rich, spiced coconut broth alongside udon noodles and fresh vegetables.

# What You'll Need:

→ Fish & Broth

01 - 4 cod fillets (about 5 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
07 - 1 tablespoon red curry paste
08 - 13.5 oz coconut milk (1 can)
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 - 10.5 oz fresh udon noodles
14 - 5 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

# How to Prepare:

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 sliced chili. Cook for 1 minute until fragrant.
02 - Add red curry paste to the pan and cook for 1 minute, stirring constantly to release the essential oils and deepen the flavor profile.
03 - Pour in coconut milk and fish or vegetable stock. Stir to combine curry paste completely. Bring mixture to a gentle simmer, avoiding a rolling boil.
04 - Add fish sauce, soy sauce, and fresh lime juice. Stir well and taste the broth. Adjust seasoning if necessary, balancing salty, sour, and rich elements.
05 - Gently slide cod fillets into the simmering broth. Cover with a lid and poach for 6–8 minutes until fish is just opaque throughout and flakes easily with a fork. Avoid overcooking.
06 - While cod poaches, cook udon noodles according to package directions in a separate pot. Drain thoroughly and divide evenly among 4 serving bowls.
07 - Add baby spinach, julienned carrots, and sliced shiitake mushrooms to the simmering broth. Cook for 2–3 minutes until spinach is wilted and vegetables are just tender.
08 - Carefully remove poached cod from broth using a slotted spoon and set aside. Ladle hot broth and vegetables over the noodles in each bowl.
09 - Place one cod fillet on top of each bowl. Garnish generously with sliced spring onions and fresh coriander leaves. Serve immediately while piping hot.

# Expert Tips:

01 -
  • Quick to Prepare: With a total time of just 35 minutes, it is perfect for a fast weeknight dinner.
  • Healthy and Balanced: Combines lean protein from cod with nutrient-rich vegetables like spinach and carrots.
  • Aromatic Flavors: The blend of red curry paste, ginger, garlic, and coconut milk creates a deeply flavorful broth.
02 -
  • Handle with Care: Use a ladle and tongs or a slotted spoon to carefully remove the cod fillets so they don't break apart after poaching.
  • Balanced Broth: Taste the broth after adding the lime and soy sauce to ensure the balance of salty, sour, and creamy is to your liking.
  • Fresh Garnish: Adding the coriander and spring onions at the very last second preserves their bright flavor and crisp texture.
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