Description
A delightful seafood dish featuring poached cod in a rich miso-coconut sauce served over fragrant pandan rice.
Ingredients
- 1 cup jasmine rice, rinsed
- 1 teaspoon avocado oil
- ½ inch ginger, cut into coins
- ¼ cup shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 pandan leaves
- 1½ cups low-sodium chicken stock
- ¼ teaspoon kosher salt (Diamond Crystal)
- 2 tablespoons avocado oil
- ¾ cup shallots, thinly sliced
- 2½ tablespoons ginger, finely chopped
- 4 cloves garlic, thinly sliced
- 1 thai chili, thinly sliced
- ¼ cup white miso
- 1 can (14 ounces) coconut milk (Aroy-D)
- 1¼ cup low-sodium chicken stock (or water)
- 1 tablespoon brown sugar
- ½ tablespoon Three Crabs fish sauce (plus more to taste)
- 1½ pounds cod, cut into 3-inch long pieces
- 1 lime, zested
- 4 teaspoons lime juice
- 2 tablespoons cilantro, finely chopped
Instructions
- In a saucepan, combine 1 cup jasmine rice with 1½ cups chicken stock and a pinch of kosher salt. Add ginger coins and pandan leaves. Bring to a boil, then reduce to low heat, cover, and simmer for about 15-20 minutes until rice is cooked and fluffy.
- While the rice cooks, heat avocado oil in a larger pot. Add sliced shallots and sauté until they become translucent.
- Stir in sliced garlic, ginger, and Thai chili, cooking briefly until fragrant.
- Add white miso, coconut milk, remaining chicken stock, brown sugar, and fish sauce. Mix thoroughly and let simmer gently for a few minutes.
- Gently place cod pieces into the sauce, ensuring they’re covered. Poach for 8-10 minutes until the fish flakes easily.
- Finish by stirring lime zest and juice into the sauce and adding chopped cilantro. Serve the poached cod over pandan rice.
Notes
Serve with extra cilantro and a lime wedge for added flavor and garnish.
