Poached Cod With Coconut Broth (Printable)

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

# Ingredient List:

→ 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 - 17 fl oz 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

# Directions:

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

# Expert Tips:

01 -
  • The broth is rich and aromatic without being heavy, and it coats every noodle perfectly.
  • Cod poaches so gently it practically melts, no dry fish here.
  • Everything comes together in one pot, minimal cleanup for maximum comfort.
  • It tastes like you spent hours on it, but you didnt.
02 -
  • Keep the broth at a bare simmer when poaching, boiling will make the cod tough and rubbery.
  • Taste the broth before adding the fish, its much easier to adjust seasoning now than after.
  • Fresh udon noodles cook in minutes, but dried ones take longer, so check the package and time accordingly.
03 -
  • Use full fat coconut milk, the light version makes a watery broth that lacks richness.
  • Taste the broth before you poach the fish, seasoning afterward is tricky and less effective.
  • Let the cod rest in the hot broth off the heat for a minute before serving, it finishes cooking gently and stays moist.
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