Poached Cod With Spiced Coconut Broth (Printable version)

Tender cod in fragrant coconut broth with warming spices and silky udon noodles for a quick, 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 - 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

# How To Make:

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 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 to the simmering broth. Taste and adjust seasoning as needed.
05 - Gently slide cod fillets into the simmering broth. Cover and poach for 6 to 8 minutes until fish is 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 baby spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until just tender.
08 - Carefully remove poached cod fillets with a slotted spoon and set aside. Ladle hot broth and vegetables over noodles in each bowl.
09 - Top each bowl with one cod fillet. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately.

# Expert Advice:

01 -
  • The broth does all the heavy lifting, infusing the cod with flavor while you barely lift a finger.
  • It feels like a restaurant dish but uses pantry staples and comes together in half an hour.
  • The coconut milk makes everything silky and comforting without being heavy.
  • You can adjust the heat and aromatics to match your mood or what's in your fridge.
02 -
  • Don't let the broth boil hard once the fish is in, or the cod will turn rubbery and fall apart.
  • Taste the broth before adding the fish, it's much easier to adjust seasoning before everything is assembled.
  • If your cod fillets are thin, reduce the poaching time to 5 minutes or they'll overcook.
  • Fresh udon noodles cook in just 2 minutes, so watch them closely or they'll turn mushy.
03 -
  • Use a slotted spoon to lower the cod into the broth gently so it doesn't splash or break apart.
  • If you can't find fresh udon, dried udon or even rice noodles work well, just adjust cooking time.
  • Reserve a little broth before adding the fish, you can use it to thin leftovers or drizzle over rice the next day.
  • For a restaurant finish, warm your serving bowls with hot water before assembling, it keeps everything hotter longer.
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