Description
This Coconut Poached Cod with Ginger and Lime is a delicate and flavorful dish where tender cod fillets are gently poached in a fragrant coconut milk broth infused with fresh ginger, zesty lime, and savory fish sauce. Finished with crisp green onions and aromatic cilantro, this light and nutritious seafood entrée is perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
Scale
Fish
- 4 fillets cod
Poaching Liquid
- 1 can coconut milk (about 13.5 oz)
- 1 tablespoon fresh ginger, minced
- 1 lime, juiced
- 1 lime, zested
- 1 tablespoon fish sauce
- Salt to taste
Garnish
- 2 green onions, sliced
- 1 tablespoon cilantro, chopped
Instructions
- Prepare Poaching Liquid: In a large saucepan, combine the coconut milk, minced fresh ginger, lime juice, lime zest, and fish sauce. Stir together to blend all the flavors evenly.
- Bring to Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer, ensuring it is hot but not boiling.
- Season and Add Cod: Lightly season the cod fillets with salt on both sides. Gently place the fillets into the simmering coconut broth, making sure they are mostly submerged.
- Poach the Fish: Cover the saucepan with a lid and allow the cod to poach gently for about 10 minutes, or until the fish is opaque and flakes easily with a fork, indicating it is cooked through.
- Garnish and Serve: Once cooked, carefully remove the cod fillets. Spoon some of the coconut broth over the fish and garnish with sliced green onions and chopped cilantro before serving.
Notes
- Ensure the poaching liquid simmers gently to keep the cod tender and prevent it from becoming tough.
- Use fresh ginger and freshly squeezed lime juice for the best vibrant flavor.
- Fish sauce adds umami richness but can be adjusted or omitted for a milder taste.
- This dish pairs well with steamed jasmine rice or lightly sautéed greens.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
