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Coconut Poached Cod with Ginger and Lime
Coconut Poached Cod with Ginger and Lime
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Prep Time:
12 minutes
Cook Time:
18 minutes
Total Time:
30 minutes
Thai-inspired poached cod and bok choy in fragrant broth, finished with crispy ginger, chilies, and lime.
Ingredients:
  • 4 (6-ounce) cod fillets
  • 1 1/2 teaspoons kosher salt
  • 2 limes, zested and juiced (3 tablespoons juice, divided)
  • 1 red Fresno chili, thinly sliced
  • 3 tablespoons canola oil
  • 2 tablespoons minced ginger (from about a 2-inch piece)
  • 3 cloves garlic, minced
  • 1 tablespoon lemongrass, thinly sliced (from about a 1 trimmed stalk)
  • 2 (13.5 ounce) cans full-fat coconut milk
  • 2 teaspoons fish sauce
  • 1 tablespoon brown sugar
  • 8 ounces baby bok choy, ends trimmed and stalks separated
  • To serve
  • Fried ginger
  • Pickled chilies
  • Lime wedges
  • 1 cup loosely packed fresh cilantro, leaves and tender stems chopped
Instructions:
  • Prepare the fish: Pat both sides of the fish dry on a clean cutting board, then season generously with salt on both sides.
  • Prepare zesty pickled chilies by mixing 2 tablespoons of lime juice with the chilies in a small bowl. Set aside until serving.
  • Prepare the fried ginger topping: Line a plate with paper towels. Heat oil in a Dutch oven or deep skillet over medium-high heat. Fry ginger for 30 seconds to 1 minute until golden brown. Be mindful of carryover cooking and remove from heat once done to prevent burning. Strain ginger and oil mixture over a bowl using a fine-mesh sieve. Spread the strained ginger on the prepared plate and set aside. Save the ginger-infused oil for later use.
  • Prepare the pan: Use a clean kitchen towel or paper towel to wipe it clean, clearing away any leftover crisped ginger bits. Return the strained ginger oil to the pan and heat it over medium-low heat. Sauté the garlic and lemongrass until fragrant and lightly browned, for about 2 minutes.
  • Prepare the flavorful poaching liquid: Combine coconut milk, fish sauce, brown sugar, lime zest, and 1 tablespoon of lime juice in the pan. Bring to a boil over medium-high heat, then let it gently simmer for 10 minutes with medium-sized bubbles on the surface. Adjust seasoning with more fish sauce, brown sugar, or lime juice if desired.
  • Cook the bok choy in the simmering broth until the greens are wilted and the stems are slightly softened but still have a crunch, about 1 to 2 minutes. Use a slotted spoon to transfer the bok choy to four serving bowls.
  • Poach the fish: Add fish to a covered pan on low heat and cook until opaque and easily flakes with a fork, 6 to 9 minutes. For doneness, internal temperature should reach 140°F to 145°F. Thinner pieces cook faster. Adjust heat to maintain a gentle simmer. Remove fish with a slotted spoon and serve in bowls.
  • Thicken and intensify the flavor: Simmer the coconut milk on medium heat for 3 to 5 minutes until it thickens slightly and coats the back of a spoon like a rich curry. Adjust seasoning with more fish sauce, brown sugar, or lime juice to taste.
  • Serve the dish: Pour the hot poaching liquid into each bowl, then garnish with fried ginger, pickled chilies, lime wedges, and chopped cilantro. Enjoy!

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