Pin It The smell of coconut milk and ginger simmering together always reminds me of a weeknight when I had nothing but a can of coconut milk and some leftover fish in the fridge. I threw together a broth with whatever spices I had, poached the fish gently, and tossed in some noodles. It turned into one of those accidentally perfect meals that you end up making on repeat. Now, every time I make this poached cod with spiced coconut broth and udon noodles, I think about how the best recipes sometimes come from just trusting your instincts and working with what you have.
I made this for a friend who was getting over a cold, and she said it was exactly what she needed. The warmth from the ginger and chili, the creaminess of the coconut, and the tender fish felt like a hug in a bowl. She kept saying she could not believe how much flavor was packed into something so simple. That night, I realized this dish is not just about feeding people, it is about making them feel cared for without spending hours in the kitchen.
Ingredients
- Cod fillets: Cod is mild and flaky, perfect for poaching because it stays tender and absorbs the broth beautifully without falling apart.
- Neutral oil: Use canola or sunflower oil to sauté the aromatics without adding any competing flavors to the delicate broth.
- Onion: Thinly sliced onion adds a subtle sweetness and body to the broth as it softens and melts into the base.
- Garlic cloves: Minced garlic brings pungency and warmth, forming the aromatic backbone along with ginger and chili.
- Ginger: Freshly grated ginger adds a bright, spicy kick that cuts through the richness of the coconut milk.
- Red chili: Thinly sliced chili gives a gentle heat that you can adjust or skip entirely depending on your preference.
- Red curry paste: This paste adds depth and complexity with its blend of spices, lemongrass, and chili, transforming the broth into something aromatic and layered.
- Coconut milk: The creamy base that ties everything together, giving the broth richness and a subtle sweetness.
- Fish or vegetable stock: Stock adds savory depth and keeps the broth from being too heavy or one note.
- Fish sauce: A splash of fish sauce brings umami and saltiness, balancing the sweetness of the coconut milk.
- Soy sauce: Soy sauce adds another layer of savory depth and a touch of color to the broth.
- Lime juice: Freshly squeezed lime juice brightens the entire dish and cuts through the richness with a zesty finish.
- Fresh udon noodles: Thick and chewy udon noodles soak up the broth and make the dish hearty and satisfying.
- Baby spinach: Spinach wilts quickly in the hot broth and adds color, nutrition, and a tender bite.
- Carrot: Julienned carrot adds a slight crunch and natural sweetness that contrasts beautifully with the soft noodles.
- Shiitake mushrooms: Sliced shiitakes bring an earthy, meaty flavor that makes the broth feel more substantial.
- Spring onions: Thinly sliced spring onions add a fresh, sharp bite and a pop of green as a garnish.
- Fresh coriander leaves: Coriander adds a bright, herbaceous finish that ties all the flavors together.
Instructions
- Build the Aromatics:
- Heat the oil in a large saucepan over medium heat and add the sliced onion, letting it soften for about 3 minutes until it becomes translucent and fragrant. Stir in the minced garlic, grated ginger, and sliced chili, cooking for 1 minute until the kitchen smells warm and inviting.
- Bloom the Curry Paste:
- Add the red curry paste to the pan and stir it into the aromatics, cooking for 1 minute to release its oils and deepen its flavor. This step makes all the difference in building a rich, layered broth.
- Create the Broth:
- Pour in the coconut milk and stock, stirring to combine, then bring the mixture to a gentle simmer. Add the fish sauce, soy sauce, and lime juice, tasting and adjusting the seasoning until it feels balanced and bright.
- Poach the Cod:
- Slide the cod fillets gently into the simmering broth, making sure they are mostly submerged. Cover the pan and let them poach for 6 to 8 minutes until the fish is just opaque and flakes easily with a fork.
- Cook the Noodles:
- While the fish is poaching, cook the udon noodles in a separate pot according to the package instructions, then drain and divide them among 4 serving bowls. Fresh udon only takes a few minutes, so keep an eye on them.
- Add the Vegetables:
- Stir the spinach, julienned carrot, and sliced shiitake mushrooms into the broth and let them simmer for 2 to 3 minutes until just tender. The vegetables should still have a bit of bite and color.
- Assemble the Bowls:
- Carefully remove the poached cod fillets and set them aside, then ladle the hot broth and vegetables over the noodles in each bowl. Top each bowl with a piece of cod, then garnish with spring onions and fresh coriander leaves before serving immediately.
Pin It One evening, I made this for my partner after a long day, and he said it tasted like something you would get at a cozy noodle bar. The way the broth clung to the noodles and the fish just melted on the fork made it feel special, even though it was a weeknight dinner. That is when I realized this dish has a way of turning an ordinary evening into something a little more memorable, without any extra effort.
Choosing Your Fish
Cod is wonderful for this recipe because it is mild, flaky, and holds its shape when poached, but you can easily swap it for haddock, halibut, or even sea bass. I have tried it with salmon once, and while it was delicious, the flavor was much stronger and competed with the broth. Stick with a firm white fish if you want the spices and coconut to stay front and center. Whatever you choose, make sure the fillets are skinless and boneless so they cook evenly and are easy to eat.
Adjusting the Heat
The red chili and curry paste bring warmth to this dish, but you can dial it up or down depending on who you are feeding. I have made this with no chili at all for my mom, and it was still full of flavor from the ginger and curry paste. If you love heat, add a drizzle of chili oil or a spoonful of sambal oelek right before serving. The beauty of this recipe is that the spice level is completely in your control, so taste as you go and adjust until it feels right.
Serving and Storing
This dish is best served immediately while the noodles are hot and the fish is tender, but if you have leftovers, store the broth, fish, and noodles separately in the fridge. The noodles will absorb too much liquid if left sitting in the broth, and reheating the fish can make it tough. When you are ready to eat again, gently reheat the broth, warm the noodles in hot water, and place the fish on top without cooking it further.
- Garnish just before serving so the herbs stay fresh and vibrant.
- Pair this with a crisp white wine like Riesling or Sauvignon Blanc for a lovely contrast.
- If you want to make it gluten free, use rice noodles and tamari instead of soy sauce.
Pin It This poached cod with spiced coconut broth and udon noodles has become one of those recipes I turn to when I want something comforting, nourishing, and a little bit special without the fuss. I hope it brings you the same kind of warmth it has brought to my table.
Recipe FAQs
- → 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, sea bass, or hake. Ensure the fillets are skinless and boneless for the best results.
- → How do I prevent the cod from breaking apart while poaching?
Gently slide the cod fillets into barely simmering broth rather than boiling liquid. Keep the heat low and avoid stirring. Use a slotted spoon to carefully transfer the cooked fish to serving bowls.
- → Can I make this dish gluten-free?
Absolutely. Replace regular udon noodles with rice noodles or gluten-free udon, and substitute soy sauce with tamari or coconut aminos. Always verify that your curry paste and fish sauce are gluten-free.
- → What can I use instead of udon noodles?
Rice noodles, soba noodles, or ramen noodles work well as alternatives. Glass noodles or even zucchini noodles can be used for a lighter option. Adjust cooking times according to the noodle type.
- → How spicy is this dish and can I adjust the heat level?
The heat level is mild to moderate, depending on your curry paste and fresh chili. Omit the red chili for a milder version, or add chili oil and extra sliced chilies for more heat. Adjust the curry paste quantity to taste.
- → Can I prepare any components ahead of time?
You can prepare the broth base up to 24 hours in advance and refrigerate. Julienne vegetables and store them separately. Cook the noodles and poach the fish just before serving for optimal texture and freshness.