Poached Cod Spiced Coconut Broth (Printable Version)

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

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

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but you're done in 35 minutes flat.
  • The broth is so fragrant and comforting, you'll want to drink it straight from the bowl.
  • Cod stays incredibly tender when poached, no risk of drying it out like pan frying.
  • It's naturally dairy free and feels nourishing without being heavy.
02 -
  • Don't let the broth boil aggressively once the fish is in, gentle simmering keeps the cod tender and silky.
  • Taste the broth before adding the fish, it should be flavorful and balanced because the cod won't add seasoning.
  • Fresh udon noodles are worlds better than dried, look for them in the refrigerated section of Asian grocers.
03 -
  • Let the aromatics cook properly before adding liquids, it builds a deeper flavor foundation.
  • Use a slotted spoon to remove the cod so it doesn't break apart in the ladle.
  • If your broth tastes flat, add a pinch of sugar or an extra squeeze of lime to wake it up.
  • Fresh coriander stems can go into the broth while it simmers for even more herbal flavor.
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