Description
A delicious Thai-inspired dish featuring cod fillets poached in a fragrant coconut lemongrass broth, perfect for a light and flavorful meal.
Ingredients
- 4 cod fillets (6 oz each)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon neutral cooking oil
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth or vegetable broth
- 2 stalks fresh lemongrass, bruised and cut into 3-inch pieces
- 1 tablespoon fresh ginger, thinly sliced
- 3 cloves garlic, minced
- 2 Thai red chilies, sliced (optional)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 2 kaffir lime leaves, torn (optional)
- 1 tablespoon fresh lime juice
- ½ cup sliced mushrooms
- ½ red bell pepper, thinly sliced
- ¼ cup fresh cilantro, chopped (for garnish)
- 2 green onions, thinly sliced (for garnish)
- Lime wedges (for garnish)
- Fresh Thai basil leaves (optional, for garnish)
Instructions
- Pat the cod fillets dry with paper towels. Season both sides with salt and black pepper, then drizzle with lime juice. Set aside while preparing the broth.
- Heat the cooking oil in a deep skillet or wide saucepan over medium heat. Add the garlic, ginger, bruised lemongrass, and chilies, if using. Cook for 1–2 minutes until fragrant, stirring frequently to prevent the garlic from burning.
- Pour in the coconut milk and broth. Add the fish sauce, soy sauce, brown sugar, kaffir lime leaves, mushrooms, and red bell pepper. Bring the mixture to a gentle simmer over medium-low heat. Let it cook for 5 minutes to allow the lemongrass and ginger to infuse the broth.
- Carefully place the cod fillets into the simmering coconut broth. Spoon some broth over the tops of the fish. Cover partially and poach gently for 6–10 minutes, depending on the thickness of the fillets. Avoid boiling vigorously, as the fish may break apart. The cod is ready when it turns opaque and flakes easily with a fork, reaching an internal temperature of 145°F.
- Remove the lemongrass stalks and kaffir lime leaves if desired. Stir the fresh lime juice into the broth and taste. Adjust with additional fish sauce for saltiness, lime juice for acidity, or a small pinch of brown sugar for sweetness.
- Transfer the cod fillets to shallow bowls and ladle the fragrant coconut lemongrass broth over them. Garnish with fresh cilantro, green onions, Thai basil, and lime wedges. Serve immediately while warm.
Notes
- Keep the broth at a gentle simmer: High heat can cause the coconut milk to separate and make delicate fish fall apart.
- Bruise the lemongrass: Gently crush the stalks with the back of a knife to release their citrusy aroma.
- Use fresh lime juice: Add it near the end for a brighter, fresher flavor.
- Choose evenly sized fillets: Similar thickness helps the cod cook evenly.
- Don’t overcook the fish: Start checking thinner fillets after 6 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Thai
Nutrition
- Serving Size: 1 cod fillet with broth
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg