Poached Cod With Spiced Coconut Broth (Print view)

Tender cod in fragrant coconut broth with warming spices and silky udon noodles for a nourishing Asian fusion bowl.

# What You'll Need:

→ Fish & Broth

01 - 4 cod fillets (about 5.3 oz each), skinless and boneless
02 - 1 tablespoon neutral oil (canola or sunflower)
03 - 1 onion, finely sliced
04 - 2 garlic cloves, minced
05 - 1 tablespoon ginger, grated
06 - 1 red chili, thinly sliced (optional)
07 - 1 tablespoon red curry paste
08 - 14 fl oz coconut milk
09 - 2 cups fish or vegetable stock
10 - 1 tablespoon fish sauce
11 - 1 tablespoon soy sauce
12 - Juice of 1 lime

→ Noodles & Vegetables

13 - 10.6 oz fresh udon noodles
14 - 5.3 oz baby spinach
15 - 1 medium carrot, julienned
16 - 3.5 oz shiitake mushrooms, sliced
17 - 2 spring onions, thinly sliced
18 - Fresh coriander leaves for garnish

# Cooking Steps:

01 - Heat the oil in a large saucepan over medium heat. Add the sliced onion and sauté for 3 minutes until softened. Stir in the minced garlic, grated ginger, and chili, cooking for 1 minute until fragrant.
02 - Add the red curry paste and cook for 1 minute, stirring continuously to release the flavors and distribute evenly throughout the base.
03 - Pour in the coconut milk and fish or vegetable stock. Bring the mixture to a gentle simmer over medium-low heat.
04 - Add the fish sauce, soy sauce, and lime juice to the broth. Taste and adjust seasoning as needed for balance.
05 - Carefully slide the cod fillets into the simmering broth. Cover the saucepan and poach gently for 6 to 8 minutes, until the cod is just opaque and flakes easily with a fork.
06 - While the cod poaches, cook the udon noodles according to package instructions. Drain thoroughly and divide among 4 serving bowls.
07 - Add the spinach, julienned carrot, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until the vegetables are just tender but retain their texture.
08 - Carefully remove the poached cod fillets and set aside. Ladle the hot broth and vegetables over the noodles in each bowl.
09 - Top each bowl with a cod fillet. Garnish generously with sliced spring onions and fresh coriander leaves. Serve immediately while piping hot.

# Expert Ideas:

01 -
  • It tastes like takeout but comes together in your own kitchen in under 40 minutes.
  • The broth is silky, fragrant, and just spicy enough to wake up your taste buds.
  • Cod poaches so tenderly it flakes at the touch of a spoon.
  • Everything cooks in one pot except the noodles, so cleanup is blissfully simple.
02 -
  • Don't let the broth boil hard or the cod will toughen and fall apart instead of staying tender.
  • Taste the broth before adding the fish, it should be flavorful on its own because the cod is mild.
  • If your curry paste is very spicy, start with half and add more to taste.
03 -
  • Use fresh udon noodles if you can find them, they have a silkier texture than dried.
  • Julienne the carrot as thin as possible so it cooks quickly and stays delicate.
  • Don't skip the coriander, it adds a brightness that ties the whole bowl together.
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