Coconut Milk Poached Cod
Coconut Milk Poached Cod
Ingredients
For the Poaching Liquid
- 1/2 yellow onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 small knob ginger, thinly sliced
- 1 red chili, whole, thinly sliced
- to taste salt
- to taste pepper
- a splash chicken stock
- 1 can light fat coconut milk, whole
- 1/2 can full fat coconut milk
- a splash fish sauce
- 1/2 lime, juiced
For the Fish
- 4 fillets flaky white fish, such as cod, halibut, or Chilean seabass, seasoned
For Serving
- as needed orzo, cooked
- as needed dill, fresh, chopped
- as needed green onions, sliced
- as needed chili oil
- as needed GRH Caliente Crunch
Instructions
- 1
Thinly slice the yellow onion, garlic cloves, ginger, and red chili. Set aside.
⏱️ 5 min
- 2
In a large pan, sauté the thinly sliced onion, garlic, ginger, and red chili for 5 minutes over medium heat until softened and fragrant.
⏱️ 5 min
- 3
Season the sautéed aromatics with salt and pepper to taste.
⏱️ 1 min
- 4
Add a splash of chicken stock, the whole can of light fat coconut milk, and the 1/2 can of full fat coconut milk to the pan. Stir well.
⏱️ 2 min
- 5
Stir in a splash of fish sauce and the juice of 1/2 lime into the coconut milk mixture.
⏱️ 1 min
- 6
Cover the pan and let the mixture simmer on medium-low heat for 20 minutes to allow the flavors to meld and the sauce to slightly reduce.
⏱️ 20 min
- 7
Gently add the seasoned fish fillets to the simmering liquid. Ensure the fish is mostly submerged. Poach on medium heat, uncovered, until the fish reaches an internal temperature of at least 130 degrees F (54 degrees C). This usually takes about 5-8 minutes depending on the thickness of the fillets.
⏱️ 8 min
- 8
While the fish is poaching, prepare your orzo according to package instructions.
⏱️ 10 min
- 9
Serve the poached cod immediately over a bed of cooked orzo. Garnish with fresh dill, sliced green onions, a drizzle of chili oil, and a sprinkle of GRH Caliente Crunch.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Milk Poached Cod
For the Poaching Liquid
- 1/2 yellow onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 small knob ginger, thinly sliced
- 1 red chili, whole, thinly sliced
- to taste salt
- to taste pepper
- a splash chicken stock
- 1 can light fat coconut milk, whole
- 1/2 can full fat coconut milk
- a splash fish sauce
- 1/2 lime, juiced
For the Fish
- 4 fillets flaky white fish, such as cod, halibut, or Chilean seabass, seasoned
For Serving
- as needed orzo, cooked
- as needed dill, fresh, chopped
- as needed green onions, sliced
- as needed chili oil
- as needed GRH Caliente Crunch
Instructions
- 1
Thinly slice the yellow onion, garlic cloves, ginger, and red chili. Set aside.
⏱️ 5 min - 2
In a large pan, sauté the thinly sliced onion, garlic, ginger, and red chili for 5 minutes over medium heat until softened and fragrant.
⏱️ 5 min - 3
Season the sautéed aromatics with salt and pepper to taste.
⏱️ 1 min - 4
Add a splash of chicken stock, the whole can of light fat coconut milk, and the 1/2 can of full fat coconut milk to the pan. Stir well.
⏱️ 2 min - 5
Stir in a splash of fish sauce and the juice of 1/2 lime into the coconut milk mixture.
⏱️ 1 min - 6
Cover the pan and let the mixture simmer on medium-low heat for 20 minutes to allow the flavors to meld and the sauce to slightly reduce.
⏱️ 20 min - 7
Gently add the seasoned fish fillets to the simmering liquid. Ensure the fish is mostly submerged. Poach on medium heat, uncovered, until the fish reaches an internal temperature of at least 130 degrees F (54 degrees C). This usually takes about 5-8 minutes depending on the thickness of the fillets.
⏱️ 8 min - 8
While the fish is poaching, prepare your orzo according to package instructions.
⏱️ 10 min - 9
Serve the poached cod immediately over a bed of cooked orzo. Garnish with fresh dill, sliced green onions, a drizzle of chili oil, and a sprinkle of GRH Caliente Crunch.
⏱️ 3 min