Poached Cod With Spiced Coconut Broth

The smell of coconut and ginger hitting hot oil is what hooked me on this dish. I was looking for something lighter than my usual pasta rotation, and a friend mentioned poaching fish in coconut broth like it was the easiest thing in the world. I was skeptical until I tried it on a Wednesday night with whatever white fish was on sale. The cod turned out impossibly tender, the broth was silky and warm, and I felt like I'd unlocked a new weeknight superpower.

I made this for my sister when she came over feeling run down, and she sat at my kitchen counter slowly working through the bowl like it was medicine. She kept saying the broth felt like a hug. I think it was the ginger and the way the coconut milk softened everything, but she asked me to write it down for her before she left. Now she texts me every time she makes it, usually with a photo of her own wobbly noodle pile.

Ingredients

• Cod fillets: Look for thick, firm pieces that will hold up during poaching, and make sure they are boneless so you can eat without worry.
• Neutral oil: Canola or sunflower works perfectly here because you want the aromatics to shine, not the oil.
• Onion: Slice it thin so it melts into the broth and adds a sweet, savory base without chunks.
• Garlic and ginger: Fresh is non-negotiable, the brightness and bite they bring cannot be replicated with powders.
• Red chili: Optional, but even half a chili adds a gentle warmth that balances the richness of the coconut.
• Red curry paste: This is your flavor shortcut, packed with lemongrass, galangal, and spices that would take forever to build from scratch.
• Coconut milk: Use full-fat for the creamiest broth, it is the backbone of the entire dish.
• Fish or vegetable stock: Fish stock deepens the oceanic flavor, but vegetable stock keeps it light and still delicious.
• Fish sauce and soy sauce: Together they create umami magic, salty and complex without tasting fishy or soy-heavy.
• Lime juice: Brightens everything at the end, cutting through the coconut and waking up your palate.
• Udon noodles: Fresh udon are chewy and satisfying, they soak up the broth like little flavor sponges.
• Baby spinach: Wilts in seconds and adds color, nutrients, and a mild earthiness.
• Carrot: Julienned thin so it stays crisp-tender and adds a touch of sweetness.
• Shiitake mushrooms: Meaty and earthy, they make the broth feel more substantial.
• Spring onions and coriander: Fresh, bright garnishes that make the bowl look alive and taste complete.

Instructions

Sauté the aromatics:

Heat the oil in a large saucepan over medium heat, then add the onion and let it soften for about 3 minutes, stirring occasionally. Toss in the garlic, ginger, and chili, and cook for another minute until your kitchen smells incredible and the raw edge is gone.

Bloom the curry paste:

Stir in the red curry paste and cook for a full minute, letting it sizzle and release its oils. This step deepens the flavor and stops the paste from tasting raw or gritty later.

Build the broth:

Pour in the coconut milk and stock, then bring everything to a gentle simmer, not a rolling boil. Add the fish sauce, soy sauce, and lime juice, then taste and tweak the balance if needed.

Poach the cod:

Gently slide the cod fillets into the simmering broth, cover the pan, and let them poach for 6 to 8 minutes. The fish is done when it turns opaque and flakes easily with a fork, still tender and moist inside.

Cook the noodles:

While the fish poaches, cook the udon noodles according to the package directions, then drain and divide them among 4 bowls. Fresh udon usually only need a minute or two in boiling water.

Add the vegetables:

Toss the spinach, carrots, and shiitake mushrooms into the broth and simmer for 2 to 3 minutes until just tender. You want them cooked but still vibrant, not mushy.

Assemble and serve:

Carefully lift the poached cod out of the broth and set it aside. Ladle the hot broth and vegetables over the noodles in each bowl, then top each one with a piece of cod, spring onions, and coriander leaves.

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One night I made this for a small dinner and forgot to warn my friend about the chili. She took a big slurp of broth and her eyes went wide, then she laughed and said it woke her right up. Now she always asks if I remembered the chili, and I always do. It became our little inside joke, and the dish became the thing I make when I want people to feel cared for without fussing too much.

Choosing Your Fish

Cod is mild and flaky, perfect for soaking up the broth, but haddock or halibut work just as well if that is what looks good at the market. I have even used snapper when I found it on sale, and it held up beautifully. Just make sure the fillets are similar in size so they cook evenly, and avoid anything too delicate like sole or tilapia which might fall apart in the poach.

Making It Your Own

This recipe is forgiving and loves to be tweaked. If you want more vegetables, throw in bok choy, snap peas, or bell pepper strips. If you prefer rice noodles or ramen, go for it, just adjust the cooking time. I have made this with leftover rotisserie chicken instead of fish when I needed something fast, and it was still comforting and delicious, just a different kind of bowl.

Serving and Storing

This dish is best enjoyed immediately while the noodles are hot and the fish is tender. If you have leftovers, store the broth, fish, and noodles separately because the noodles will soak up all the liquid and turn mushy overnight. Reheat the broth gently, warm the fish in it for a minute, and cook fresh noodles or rinse the old ones under hot water to revive them.

• Drizzle chili oil or sesame oil over the top for extra richness and a flavor boost.
• Serve with lime wedges on the side so everyone can adjust the brightness to their taste.
• Pair it with a cold, crisp Riesling or Sauvignon Blanc to balance the spice and coconut.

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This bowl has become my go-to when I want something nourishing without spending an hour in the kitchen. It feels like a treat, tastes like comfort, and reminds me that good food does not have to be complicated.

Common Questions

→ Can I use a different type of fish instead of cod?

Yes, you can substitute cod with other firm white fish such as haddock, halibut, or sea bass. Ensure the fish is skinless and boneless for best results.

→ How do I make this dish gluten-free?

Use rice noodles instead of udon noodles and replace soy sauce with tamari or coconut aminos. Always verify that your fish sauce and curry paste are also gluten-free.

→ Can I prepare the broth in advance?

Absolutely. You can prepare the coconut broth up to 2 days ahead and store it in the refrigerator. Simply reheat gently before poaching the fish and adding the vegetables.

→ What can I serve alongside this noodle bowl?

This dish is complete on its own, but you can serve it with steamed edamame, Asian-style cucumber salad, or crispy spring rolls as appetizers. A crisp Riesling or Sauvignon Blanc pairs beautifully.

→ How do I know when the cod is properly poached?

The cod is done when it turns opaque white throughout and flakes easily with a fork. This typically takes 6-8 minutes in gently simmering broth. Avoid boiling, as this can make the fish tough.

→ Can I add more vegetables to this dish?

Yes, feel free to add bok choy, snap peas, bell peppers, or bean sprouts. Add heartier vegetables with the mushrooms and quicker-cooking ones just before serving.