Poached Cod With Spiced Coconut Broth (Printable)

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 (5.3 oz each), skinless and boneless
02 - 1 tablespoon neutral oil
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 - 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

# How To Make It:

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 to 8 minutes, 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. Top each bowl with a piece of cod. Garnish with spring onions and coriander leaves. Serve immediately.

# Expert Tips:

01 -
  • The broth does all the heavy lifting, infusing the fish with flavor while keeping it moist and delicate.
  • It tastes like takeout but comes together in your own kitchen in about half an hour.
  • You can adjust the heat and richness to match your mood or who you are feeding.
  • Cleanup is shockingly minimal for something that looks this impressive in the bowl.
02 -
  • Do not let the broth boil hard once the fish is in, or the cod will turn rubbery and fall apart.
  • Taste the broth before adding the fish, it should be well seasoned because the cod will not add much salt on its own.
  • If your curry paste is mild, add a little extra or a pinch of chili flakes to boost the warmth.
03 -
  • Let the curry paste cook in the oil for a full minute before adding liquid, it makes the flavor bloom and taste less raw.
  • Use a slotted spoon or fish spatula to remove the cod so it does not break apart in the bowl.
  • If the broth tastes flat, add a pinch of sugar or an extra squeeze of lime to balance the salt and spice.
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