Coconut Lime Poached Cod
Coconut Lime Poached Cod
Ingredients
For the Poached Cod
- 1 tablespoon groundnut oil
- 1 inch ginger, diced
- 1 red chili, sliced
- 1 shallot, sliced
- 1 1/2 cups chicken broth
- 1 can coconut milk, (about 13.5 fl oz / 400 ml)
- 1 lime, zested and juiced
- 1/2 teaspoon salt, or to taste
- 4 cod fillets, about 6 oz / 170 g each
For the Pan-Fried Pak Choi
- 4 pak choi, trimmed and halved lengthwise
- 2 tablespoons dark sauce, (e.g., soy sauce or tamari)
For Serving and Garnish
- 4 cups cooked rice, for serving
- 2 tablespoons green onions, chopped, plus more for garnish
- 1 tablespoon chili oil, for drizzling
- 1/4 cup crispy onions, for garnish
- 1 teaspoon black sesame seeds, for garnish
- 2 tablespoons cilantro, fresh, chopped, for garnish
Instructions
- 1
Heat groundnut oil in a large pan or pot with a lid over medium heat.
⏱️ 1 min
- 2
Add the diced ginger, sliced red chili, and sliced shallot to the pan. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 3
Pour in the chicken broth and coconut milk. Stir to combine.
⏱️ 1 min
- 4
Grate the zest from one lime directly into the pan, then squeeze in the lime juice. Season with salt to taste. Stir well.
⏱️ 2 min
- 5
Gently place the cod fillets into the simmering liquid. Cover the pan with a lid and poach for 8-10 minutes, or until the cod is opaque and flakes easily.
⏱️ 10 min
- 6
While the cod is poaching, prepare the pak choi. Arrange the halved pak choi in a small baking tray and drizzle with the dark sauce.
⏱️ 2 min
- 7
Heat a separate pan over medium-high heat. Carefully transfer the pak choi from the tray to the hot pan, pouring any remaining sauce from the tray over the pak choi. Pan-fry, turning with tongs, for 3-5 minutes until tender and slightly charred.
⏱️ 5 min
- 8
Once the cod is cooked, remove the lid from the pan. Sprinkle the chopped green onions over the cod and broth. Drizzle chili oil over the dish.
⏱️ 1 min
- 9
To serve, place a portion of cooked rice in a serving bowl. Ladle a cod fillet and a generous amount of the coconut lime broth alongside the rice. Add a portion of the pan-fried pak choi.
⏱️ 2 min
- 10
Garnish with crispy onions, black sesame seeds, additional chopped green onions, and fresh cilantro. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Lime Poached Cod
For the Poached Cod
- 1 tablespoon groundnut oil
- 1 inch ginger, diced
- 1 red chili, sliced
- 1 shallot, sliced
- 1 1/2 cups chicken broth
- 1 can coconut milk, (about 13.5 fl oz / 400 ml)
- 1 lime, zested and juiced
- 1/2 teaspoon salt, or to taste
- 4 cod fillets, about 6 oz / 170 g each
For the Pan-Fried Pak Choi
- 4 pak choi, trimmed and halved lengthwise
- 2 tablespoons dark sauce, (e.g., soy sauce or tamari)
For Serving and Garnish
- 4 cups cooked rice, for serving
- 2 tablespoons green onions, chopped, plus more for garnish
- 1 tablespoon chili oil, for drizzling
- 1/4 cup crispy onions, for garnish
- 1 teaspoon black sesame seeds, for garnish
- 2 tablespoons cilantro, fresh, chopped, for garnish
Instructions
- 1
Heat groundnut oil in a large pan or pot with a lid over medium heat.
⏱️ 1 min - 2
Add the diced ginger, sliced red chili, and sliced shallot to the pan. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 3
Pour in the chicken broth and coconut milk. Stir to combine.
⏱️ 1 min - 4
Grate the zest from one lime directly into the pan, then squeeze in the lime juice. Season with salt to taste. Stir well.
⏱️ 2 min - 5
Gently place the cod fillets into the simmering liquid. Cover the pan with a lid and poach for 8-10 minutes, or until the cod is opaque and flakes easily.
⏱️ 10 min - 6
While the cod is poaching, prepare the pak choi. Arrange the halved pak choi in a small baking tray and drizzle with the dark sauce.
⏱️ 2 min - 7
Heat a separate pan over medium-high heat. Carefully transfer the pak choi from the tray to the hot pan, pouring any remaining sauce from the tray over the pak choi. Pan-fry, turning with tongs, for 3-5 minutes until tender and slightly charred.
⏱️ 5 min - 8
Once the cod is cooked, remove the lid from the pan. Sprinkle the chopped green onions over the cod and broth. Drizzle chili oil over the dish.
⏱️ 1 min - 9
To serve, place a portion of cooked rice in a serving bowl. Ladle a cod fillet and a generous amount of the coconut lime broth alongside the rice. Add a portion of the pan-fried pak choi.
⏱️ 2 min - 10
Garnish with crispy onions, black sesame seeds, additional chopped green onions, and fresh cilantro. Serve immediately.
⏱️ 1 min