Description
A comforting and vibrant dish featuring cod fillets poached in a creamy coconut milk broth with aromatic herbs and spices.
Ingredients
- 4 cod loins or fillets (around 150g each), or any flaky white fish
- 1 onion
- 4 garlic cloves
- 15g fresh ginger, peeled
- 1 red chili (optional)
- 2 lemongrass stalks, tough outer layer removed
- Vegetable or coconut oil
- 2 x 400g tins of good-quality coconut milk
- 2 tbsp fish sauce
- 1 stock cube (vegetable or chicken)
- 1 tsp sugar
- 1 spring onion, thinly sliced
- 1 small handful of fresh coriander, finely chopped
- Drizzle of chili oil (optional)
- Cooked rice and lime wedges
Instructions
- Season the cod fillets with salt on both sides and refrigerate for 30 minutes.
- Prep the aromatics by slicing the onion, garlic, ginger, and red chili.
- Heat vegetable or coconut oil in a saucepan over medium heat and add the prepared aromatics.
- Cook for about 10 minutes until softened and aromatic.
- Add the coconut milk, fish sauce, stock cube, and sugar to the saucepan.
- Bring the mixture to a gentle simmer, covering the pot and reducing heat to low/medium-low for 30 minutes.
- Gently add the cod fillets to the broth and cover the pot.
- Cook for 5 to 8 minutes until fish is just cooked through.
- Transfer the cod fillets to bowls, ladle broth over, and garnish with spring onion, coriander, and chili oil.
Notes
For best results, use high-quality coconut milk and adjust the heat level by changing the amount of chili.
