Aromatic Coconut Milk Poached Cod
Serves 2
20 mins prep
45 mins cook
60 mins total
Tender cod gently poached in a fragrant coconut lemongrass broth, served with bok choy, chili oil, and a pop of salmon roe — cozy, vibrant, and full of flavor.
0 servings
Prep the Aromatics
Thinly slice the shallot, garlic, ginger, and red chili (if using). Bash the lemongrass with the flat side of your knife to release its oils, then slice it very finely (or blitz everything in a food processor to save time).
Build the Broth
Heat 1–2 tablespoons of oil in a medium pot over medium heat. Add the aromatics, season with salt and pepper, and cook until softened and fragrant — about 10 minutes.
Add the Flavor Base
Stir in the coconut milk, fish sauce, stock cube, sugar, and lime zest. Bring to a gentle simmer, cover, and cook on low for 30 minutes to let the flavors deepen.
Poach the Bok Choy
Once the broth is ready, add in the lime juice and the bok choy and poach for 2–3 minutes, until just tender. Remove with tongs and set aside.
Prep the Cod
While the bok choy cooks, season the cod fillets with salt on both sides and keep them chilled. Once the veg is out, gently lower the fillets into the broth. Cover and poach for 5–8 minutes, depending on thickness, until the fish flakes easily when pressed.
To Serve
Carefully plate the cod and bok choy in shallow bowls with the rice. Ladle the hot broth over the top and finish with spring onion, chili oil, and a little salmon roe if you have it.
