Poached Cod With Spiced Coconut Broth (Print Version)

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 (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 - 1¾ cups 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

# Step-by-Step:

01 - Heat oil in a large saucepan over medium heat. Add sliced onion and sauté for 3 minutes until softened. Stir in minced garlic, grated ginger, and sliced chili, cooking for 1 minute until fragrant.
02 - Add red curry paste to the aromatics and cook for 1 minute, stirring constantly to release the flavors and eliminate raw paste taste.
03 - Pour in coconut milk and fish or vegetable stock. Bring to a gentle simmer over medium-low heat.
04 - Add fish sauce, soy sauce, and lime juice. Taste and adjust seasoning as needed to achieve balanced umami and acidity.
05 - Gently slide cod fillets into the simmering broth. Cover and poach for 6 to 8 minutes, or until the cod is just opaque and flakes easily with a fork.
06 - While cod poaches, prepare udon noodles according to package instructions. Drain thoroughly and divide among 4 serving bowls.
07 - Add baby spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender.
08 - Carefully remove poached cod from broth and set aside. Ladle hot broth and vegetables over the noodles in each bowl.
09 - Top each bowl with one piece of poached cod. Garnish generously with spring onions and fresh coriander leaves. Serve immediately.

# Expert Tips:

01 -
  • The broth is creamy and warming without feeling heavy, and it clings to every noodle perfectly.
  • Poaching the cod keeps it incredibly moist and flaky, no risk of drying it out like pan-frying sometimes does.
  • You can have dinner on the table in 35 minutes, most of it hands-off simmering time.
  • It feels restaurant-special but uses simple pantry staples and one pot for the broth.
02 -
  • Don't let the broth boil hard once the fish is in, or the cod will turn rubbery and fall apart instead of staying silky.
  • Taste the broth before adding the fish because it's much easier to adjust seasoning then than after everything is plated.
  • If your curry paste is mild, add an extra teaspoon or a pinch of chili flakes to get that warm, spiced flavor.
03 -
  • Use fresh udon if you can find it, the texture is chewier and more satisfying than dried, and it takes half the time to cook.
  • Add the lime juice at the very end to keep it bright and zingy, heat dulls citrus fast.
  • If the broth tastes flat, a pinch of sugar or an extra splash of fish sauce usually brings it back to life.
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