Poached Cod With Coconut Broth (Printable)

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

# What You'll Need:

→ Fish & Broth

01 - 4 cod fillets (approximately 5.3 oz each), skinless and boneless
02 - 1 tablespoon neutral oil such as canola or sunflower
03 - 1 onion, finely sliced
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 red chili, thinly sliced
07 - 1 tablespoon red curry paste
08 - 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 sliced onion and sauté for 3 minutes until softened. Stir in the garlic, ginger, and red chili, cooking for 1 minute until fragrant.
02 - Add the red curry paste to the aromatics and cook for 1 minute, stirring continuously to release the flavors and eliminate any raw taste.
03 - Pour the coconut milk and fish or vegetable stock into the saucepan. Bring the mixture to a gentle simmer over medium heat.
04 - Add the fish sauce, soy sauce, and fresh lime juice to the simmering broth. Taste and adjust seasoning as needed to achieve balance between savory, salty, and acidic notes.
05 - Gently slide the cod fillets into the simmering broth. Cover the pan and poach for 6 to 8 minutes until the fish is just opaque and flakes easily with a fork.
06 - While the cod cooks, prepare the udon noodles according to package instructions. Drain thoroughly and divide among 4 serving bowls.
07 - Add the baby spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until the vegetables are just tender but retain their texture.
08 - Carefully remove the poached cod fillets and set aside on a clean plate. Ladle the hot broth and vegetables over the noodles in each bowl.
09 - Top each bowl with one piece of poached cod. Garnish generously with sliced spring onions and fresh coriander leaves. Serve immediately while the broth is hot.

# Expert Advice:

01 -
  • It feels fancy but comes together in under 40 minutes, making it perfect for busy evenings when you want something nourishing and comforting.
  • The broth is so flavorful and fragrant that it turns simple ingredients into something that tastes like it took hours.
  • Poaching the fish keeps it incredibly tender and moist, and you do not have to worry about overcooking or drying it out.
  • Everything cooks in one pot except the noodles, so cleanup is minimal and stress is low.
02 -
  • Do not let the broth boil once you add the fish, or the cod will turn rubbery and dry instead of tender and flaky.
  • Taste the broth before adding the fish and adjust the lime, soy, or fish sauce to get the balance right, because once the fish is in, it is harder to fix.
  • Use a slotted spoon or spatula to carefully remove the cod so it does not break apart in the broth.
  • If your udon noodles are dried instead of fresh, they will take longer to cook, so start them earlier.
03 -
  • Prep all your aromatics and vegetables before you start cooking so everything flows smoothly once the broth is simmering.
  • If your curry paste is very thick or concentrated, start with half the amount and taste before adding more.
  • Use the freshest fish you can find, because the quality really shines through in a simple poached dish like this.
  • Do not skip the lime juice at the end, it wakes up all the flavors and makes the broth taste alive.
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