Poached Cod Spiced Coconut Broth

Rain was drumming against my kitchen window last Tuesday when I decided to make this coconut cod bowl. Something about the gray afternoon just cried out for something warming but not heavy, and this dish hit exactly that note.

My roommate walked in midway through cooking and immediately asked what smelled so incredible. The combination of red curry paste, fresh ginger, and coconut milk filled the whole apartment, and we ended up eating steaming bowls on the couch while watching the rain continue to fall.

Ingredients

• Cod fillets: Choose firm, fresh pieces that hold together during poaching
• Coconut milk: Full fat creates that velvety texture that makes the broth luxurious
• Red curry paste: This is the flavor backbone so use a quality brand you love
• Fish sauce: Adds that essential savory depth that makes the broth taste restaurant quality
• Fresh udon noodles: Their chewy texture is perfect for soaking up the spiced coconut broth
• Baby spinach and shiitake mushrooms: These wilt beautifully into the hot broth without becoming mushy

Instructions

Build the aromatic base:

Heat oil in a large saucepan and sauté sliced onion for 3 minutes until translucent. Add garlic, grated ginger, and sliced chili cooking just until fragrant about 1 minute so they do not burn.

Wake up the spices:

Stir in the red curry paste and let it cook for a full minute. This step releases the essential oils and intensifies the flavor in a way raw paste never achieves.

Create the broth:

Pour in coconut milk and stock then bring everything to a gentle simmer. Whisk in fish sauce, soy sauce, and lime juice then taste and adjust the seasoning to your preference.

Poach the fish gently:

Slide cod fillets into the simmering broth, cover the pan, and let them cook undisturbed for 6 to 8 minutes. The fish is done when it turns opaque and flakes easily with a fork.

Cook the noodles:

While the fish poaches, cook udon noodles according to package directions then drain and divide them among four waiting bowls.

Add the vegetables:

Drop spinach, julienned carrots, and sliced shiitakes into the broth simmering for 2 to 3 minutes. They should be tender but still have some bite to them.

Assemble the bowls:

Lift the cod out carefully and set aside briefly. Ladle the hot broth and vegetables over the noodles then top each bowl with a piece of poached fish. Scatter spring onions and fresh coriander on top before serving immediately.

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This recipe became my go to comfort food after a particularly long week at work. There is something so soothing about sliding those silky noodles into a bowl of fragrant broth and breaking apart that tender flaky fish.

Choosing the Right Fish

I have tried this with halibut, haddock, and even sea bass when cod was not available. The key is selecting a firm white fish that will not fall apart during poaching. Avoid delicate fillets like sole or tilapia because they will disintegrate into the broth and you will end up fishing around for flakes instead of whole pieces.

Making It Your Own

Sometimes I add bok choy or snow peas in the last two minutes of cooking for extra crunch. Other times I skip the noodles entirely and serve it over steamed jasmine rice for a completely different but equally satisfying meal. The broth is forgiving and adapts beautifully to whatever vegetables you have on hand.

Perfecting the Broth Balance

The secret is tasting as you go and building those layers of flavor one at a time. Fish sauce adds saltiness but also that deep umami quality. Lime juice cuts through the rich coconut milk and brightens everything. The red curry paste brings heat and complexity.

• Add the lime juice off the heat to preserve its fresh bright flavor
• If the broth is too thick splash in a bit more stock or water
• Let the broth sit for 5 minutes off the heat before serving to let flavors meld

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This bowl has become one of those recipes I return to again and again, a comforting constant in my dinner rotation. I hope it brings the same warmth to your kitchen.

Frequently Asked Questions

→ What type of fish works best here?

Firm white fish like haddock, halibut, or even snapper can be excellent substitutes for cod. Ensure they are boneless and skinless for the best experience.

→ How can I adjust the spice level?

For more heat, increase the amount of red curry paste, add an extra sliced red chili, or drizzle with chili oil just before serving. For less heat, reduce or omit the fresh chili.

→ Is it possible to make this gluten-free?

Absolutely. Swap the regular udon noodles for gluten-free rice noodles. Also, ensure you use tamari instead of regular soy sauce, as most soy sauces contain wheat.

→ What are good accompaniments for this meal?

This dish is quite complete on its own. However, a light side salad or some steamed greens would complement it nicely. A crisp white wine like Riesling or Sauvignon Blanc also pairs well.

→ Can I prepare any components in advance?

The spiced coconut broth can be prepared a day ahead and stored in the refrigerator. Reheat gently before poaching the fish and assembling the bowls. This speeds up meal prep significantly.

→ What if I don't have fresh ginger?

While fresh ginger provides the best flavor, you can use ground ginger in a pinch. Start with half a teaspoon and adjust to taste, as its flavor is more concentrated.