Soup In Seconds
Nothing tastes better than a hot bowl of soup or stew on a cold day. But let’s be real, a lot of us don’t have that much time to spend making either of them. So this Coconut Milk Poached Cod is the perfect solution for this dilemma. Cod filets are poached in a simple and creamy coconut broth until perfectly flaky. This recipe is great because you get that heart warming broth, but you don’t have to spend so much time making it. It comes together so quickly with just a few simple ingredients!
Perfectly Poached
To get started, season the cod filets on both sides with salt and pepper then set aside. Heat a pan over medium heat. Pour in the vegetable oil. Add in ginger, garlic, and chilies then saute for 1 minute.
Pour in the sake and let it bubble and cook off until mostly reduced. Add in the coconut milk, soy sauce, fish sauce, and sugar. Mix until combined then bring to a simmer.
Lower the heat so that the poaching liquid is just barely bubbling. Add in the cod then cover with a lid and cook for 4-5 minutes on each side until cooked through. Cooking times may vary depending on the thickness of the cod filets. Once the cod is cooked, top with fresh basil and cilantro and serve with lime wedges.
Subtle and Simple
This Coconut Milk Poached Cod is a great recipe to whip up during the weekdays because it has all the flavor without wasting too much of your time. You can easily serve it up with steamed white rice or even my Miso Garlic Butter Rice, which I think would compliment it deliciously. The fat from the coconut milk adds a buttery, rich body to the broth, which goes so well with the cod since it’s a leaner type of fish. The flavors are subtle but they hit the spot and you get a slight kick of heat from the chile peppers. So the next time you’re in rush but want something warm and hearty, give this Coconut Milk Poached Cod a try!
Coconut Milk Poached Cod
Ingredients
- 1 lb Cod (cut into 4 filets)
- Salt and Pepper (for seasoning)
- 1 tbsp Vegetable Oil
- 1 inch Knob of Ginger (sliced)
- 2 Garlic Cloves (minced)
- ½ Red Fresno Chile Pepper (sliced)
- ¼ cup Sake
- 13.5 can of Coconut milk
- ½ tbsp Soy Sauce
- 1 ½ tsp Fish sauce
- 1 tsp Granulated Sugar
- 1 tsp Lime juice
- Fresh Basil Leaves (for topping)
- Fresh Cilantro Leaves (for topping)
- Lime Wedges (for serving)
Instructions
- Season the cod filets on both sides with salt and pepper then set aside.
- Heat a pan over medium heat. Pour in the vegetable oil. Add in ginger, garlic, and chilies then saute for 1 minute.
- Pour in the sake and let it bubble and cook off until mostly reduced. Add in the coconut milk, soy sauce, fish sauce, and sugar. Mix until combined then bring to a simmer.
- Lower the heat so that the poaching liquid is just barely bubbling. Add in the cod then cover with a lid and cook for 4-5 minutes on each side until cooked through. Cooking times may vary depending on the thickness of the cod filets.
- Once the cod is cooked, top with fresh basil and cilantro and serve with lime wedges. Enjoy!
