Poached Cod with Coconut Broth (Printable)

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

# Ingredient List:

→ 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 - 17 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 for garnish

# Directions:

01 - Heat oil in large saucepan over medium heat. Sauté onion for 3 minutes until softened. Stir in garlic, ginger, and chili, cooking 1 minute until fragrant.
02 - Add red curry paste and cook for 1 minute, stirring continuously to release flavors into the oil.
03 - Pour in coconut milk and stock. Bring to a gentle simmer over medium-low heat.
04 - Add fish sauce, soy sauce, and lime juice. Taste and adjust seasonings as needed for balance.
05 - Gently slide cod fillets into simmering broth. Cover and poach for 6-8 minutes until opaque and flakes easily with a fork.
06 - While cod poaches, cook udon noodles according to package instructions. Drain and divide among 4 serving bowls.
07 - Add spinach, carrots, and shiitake mushrooms to broth. Simmer for 2-3 minutes until just tender.
08 - Carefully remove poached cod with slotted spoon and set aside. Ladle hot broth and vegetables over noodles in each bowl.
09 - Top each bowl with a cod fillet. Garnish with spring onions and coriander leaves. Serve immediately.

# Expert Tips:

01 -
  • It feels indulgent but leaves you energized, not sluggish, perfect for weeknights when you want something special without the fuss.
  • The broth does all the work, infusing everything with warmth while the fish stays impossibly tender.
  • You can have it on the table in thirty-five minutes, faster than most takeout and infinitely more satisfying.
  • Every bowl looks like it came from a restaurant, but the effort is almost laughably low.
02 -
  • Don't let the broth boil hard once the fish goes in; a gentle simmer keeps the cod silky instead of rubbery and tough.
  • Taste the broth before adding the fish; it should be well seasoned because the cod is mild and won't add much flavor on its own.
  • If your cod fillets are thin, start checking them at five minutes; overcooked fish turns dry and chalky fast.
  • Rinse fresh udon noodles briefly under warm water before adding them to bowls; it loosens them and removes excess starch.
03 -
  • Always taste the broth before you add the fish; once the cod goes in, adjusting seasoning becomes tricky without disturbing it.
  • Use a slotted spoon or fish spatula to lift the cod out gently, it's tender and will break apart if you're rough with it.
  • Don't skip the lime juice at the end; that bright acidity is what makes the whole bowl sing instead of feeling heavy.
  • If you're making this ahead, poach the fish fresh and keep the broth separate; reheated fish is never quite the same.
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