Poached Cod With Spiced Coconut Broth (Printer-Friendly)

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

# What You 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 - 1¾ cups 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

# Directions:

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. Cook for 1 minute until fragrant.
02 - Add red curry paste to the saucepan and cook for 1 minute, stirring constantly to release the flavors.
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 to the broth. Taste and adjust seasoning as needed.
05 - Carefully slide cod fillets into the simmering broth. Cover and poach gently for 6 to 8 minutes until the cod is opaque and flakes easily with a fork.
06 - Meanwhile, cook udon noodles according to package instructions. Drain thoroughly and divide among 4 serving bowls.
07 - Add spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender.
08 - Remove poached cod fillets from the broth and set aside. Ladle the hot broth and vegetables evenly over the noodles in each bowl.
09 - Top each noodle bowl with a poached cod fillet. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately.

# Expert Suggestions:

01 -
  • It feels like a restaurant bowl but comes together faster than ordering takeout.
  • The broth is silky, spiced just enough to wake up your senses without overwhelming the delicate fish.
  • Udon noodles soak up the coconut broth beautifully, and every spoonful feels nourishing.
  • You can easily swap ingredients based on what you have, and it still tastes incredible.
02 -
  • Keep the broth at a gentle simmer, not a rolling boil, or the cod will break apart and lose its tender texture.
  • Don't skip tasting the broth before adding the fish, it's your chance to balance the salt, spice, and tang.
  • Fresh udon noodles are worth seeking out, they have a chewiness that dried noodles just can't match.
03 -
  • Use full-fat coconut milk for the richest, silkiest broth, light versions just don't have the same body.
  • If you can't find fresh udon, dried works too, just cook it a minute less than the package says so it doesn't get mushy in the broth.
  • Add the spinach at the very end so it wilts but stays bright green and doesn't turn dull.
  • For a gluten-free version, swap udon for rice noodles and use tamari instead of soy sauce.
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