Coconut Lime Poached Cod
Coconut Lime Poached Cod
Ingredients
- 4 cod fillets, thawed if frozen
- 1 tablespoon oil, any kind
- 1 shallot, thinly sliced
- 3 garlic, cloves, minced
- 6 ginger, slices, washed
- 1 1/2 tablespoons red curry paste
- 1 can coconut milk
- 1 1/2 teaspoons lime zest
- 1 teaspoon granulated sugar, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Topping
- 1 green onion, sliced, as needed
- 1/4 cup cilantro, chopped, as needed
- 1 teaspoon chili oil, optional, as needed
- 1 lime, cut into wedges, as needed
Instructions
- 1
If using frozen cod, thaw the fillets. Remove them from vacuum-sealed packaging, place in a large Ziploc bag, and submerge in a bowl of cold water for 15 minutes. Replace the cold water and submerge for another 15 minutes. Gently squeeze out excess water or pat dry with a paper towel before cooking.
- 2
Thinly slice the shallot, mince the garlic, and slice the ginger. Zest the lime.
⏱️ 5 min
- 3
In a large pan, add 1 tablespoon of oil over medium-low heat.
⏱️ 1 min
- 4
Add the thinly sliced shallot, minced garlic, and sliced ginger to the pan. Sauté for 3 to 5 minutes, until fragrant and softened.
⏱️ 4 min
- 5
Stir in 1 1/2 tablespoons of red curry paste until it is fully incorporated with the aromatics.
⏱️ 1 min
- 6
Pour in the can of coconut milk and stir to combine. Add the 1 1/2 teaspoons of lime zest, 1 teaspoon of sugar (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir the mixture well.
⏱️ 2 min
- 7
Bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
Gently place the cod fillets into the simmering sauce. Spoon some of the sauce over the fish to coat it.
⏱️ 1 min
- 9
Cover the pan and let the cod cook for 12 minutes, maintaining medium-low heat, until the fish is opaque and flakes easily.
⏱️ 12 min
- 10
Once the cod is cooked, spoon more sauce over the fish. Garnish with sliced green onion, chopped cilantro, a drizzle of chili oil (if desired), and fresh lime wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Lime Poached Cod
- 4 cod fillets, thawed if frozen
- 1 tablespoon oil, any kind
- 1 shallot, thinly sliced
- 3 garlic, cloves, minced
- 6 ginger, slices, washed
- 1 1/2 tablespoons red curry paste
- 1 can coconut milk
- 1 1/2 teaspoons lime zest
- 1 teaspoon granulated sugar, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Topping
- 1 green onion, sliced, as needed
- 1/4 cup cilantro, chopped, as needed
- 1 teaspoon chili oil, optional, as needed
- 1 lime, cut into wedges, as needed
Instructions
- 1
If using frozen cod, thaw the fillets. Remove them from vacuum-sealed packaging, place in a large Ziploc bag, and submerge in a bowl of cold water for 15 minutes. Replace the cold water and submerge for another 15 minutes. Gently squeeze out excess water or pat dry with a paper towel before cooking.
- 2
Thinly slice the shallot, mince the garlic, and slice the ginger. Zest the lime.
⏱️ 5 min - 3
In a large pan, add 1 tablespoon of oil over medium-low heat.
⏱️ 1 min - 4
Add the thinly sliced shallot, minced garlic, and sliced ginger to the pan. Sauté for 3 to 5 minutes, until fragrant and softened.
⏱️ 4 min - 5
Stir in 1 1/2 tablespoons of red curry paste until it is fully incorporated with the aromatics.
⏱️ 1 min - 6
Pour in the can of coconut milk and stir to combine. Add the 1 1/2 teaspoons of lime zest, 1 teaspoon of sugar (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir the mixture well.
⏱️ 2 min - 7
Bring the sauce to a gentle simmer.
⏱️ 2 min - 8
Gently place the cod fillets into the simmering sauce. Spoon some of the sauce over the fish to coat it.
⏱️ 1 min - 9
Cover the pan and let the cod cook for 12 minutes, maintaining medium-low heat, until the fish is opaque and flakes easily.
⏱️ 12 min - 10
Once the cod is cooked, spoon more sauce over the fish. Garnish with sliced green onion, chopped cilantro, a drizzle of chili oil (if desired), and fresh lime wedges.
⏱️ 1 min