Poached Cod With Spiced Coconut Broth (Printable)

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 grated ginger
06 - 1 red chili, thinly sliced (optional)
07 - 1 tablespoon red curry paste
08 - 13.5 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

# How-To Steps:

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

# Expert Hints:

01 -
  • It feels indulgent but comes together in just 35 minutes on a weeknight.
  • The broth is rich and aromatic without being heavy or complicated.
  • You can swap the fish or noodles based on what you have, and it still tastes incredible.
  • Every spoonful has layers of ginger, lime, and coconut that wake up your senses.
02 -
  • Do not let the broth boil hard or the cod will turn rubbery and dry, keep it at a gentle simmer the whole time.
  • Taste the broth before adding the fish and adjust the soy, fish sauce, or lime, it is much easier to fix the seasoning now than after everything is plated.
  • If your coconut milk is separated in the can, whisk it together before adding it to the pan so the broth stays smooth and creamy.
03 -
  • Use fresh udon noodles instead of dried, they cook faster and have a much better chewy texture that makes the bowl feel more restaurant quality.
  • Do not skip blooming the curry paste in the oil, that one minute transforms the paste from dull to deeply aromatic and makes the whole broth taste more complex.
  • If the broth tastes flat, add a pinch of sugar or a splash more lime juice, sometimes it just needs a tiny push to balance the salt and spice.
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