Picture this. A beautiful, aromatic coconut milk broth flavored with lemongrass, ginger, garlic, and chili with a hint of lime paired with a bite of tender, flaky piece of cod, a touch of chili oil, green onions, and a burst of salmon roe….That is the sensation of eating this Aromatic Coconut Milk Poached Cod. It is super flavorful, cozy yet light, and absolutely satisfying. It is a dish you’ll make once and then want to make every single week after.
The recipe is inspired by fellow chef content creator, Zena Kamgaing who posted a similar recipe I could not stop thinking about, and had to recreate with my own little twist.
❤️ Why You’ll Love Aromatic Coconut Milk Poached Cod
Despite being a flavor BOMB filled with so many beautiful & complex flavors, something that may lead you to think it’s challenging to make, it’s actually super easy to whip together.
Plus, there are some shortcuts to making it even simpler!! To make life easier, add the aromatics to the food process and cut out the chopping part in the beginning. Rather than using bok choy, swap another similar veg such as peas or broccoli that doesn’t even have to be chopped!
🍲 Ingredients
Cod fillets: A tender, flaky white fish that holds up well to poaching. You can swap it with other white fish, such as halibut, if you prefer.
Lemongrass: Adds a beautiful citrusy zing to the broth.
Shallot: Adds a sweet, mild flavor.
Garlic: Always needed for an extra kick of flavor.
Fresh ginger: Adds a really nice warm, zingy spice that brings the flavors together.
Red chili pepper: Optional, but it brings a really nice heat to this dish.
Coconut milk: The base of the broth.
Fish sauce: Brings umami and depth, balancing the richness of the coconut milk.
Stock cube: Adds an extra layer of flavor to the broth. Chicken or vegetable works!
Sugar: A pinch to balance the flavors.
Lime: The zest and juice help brighten the broth and even out the flavors.
Bok Choy: A lovely leafy green that complements this dish so well. Feel swap your favorite vegetable instead.
Spring onion: Adds freshness and crunch as a garnish.
Chili oil: Adds the perfect hit of spice and pop of color to finish the dish.
Salmon Roe: Optional, it adds a lovely burst of flavor that pairs well with the dish.
👩🍳 How to Make Aromatic Coconut Milk Poached Cod
Prep the Aromatics
Thinly slice the shallot, garlic, ginger, and red chili (if using). Bash the lemongrass with the flat side of your knife to release its oils, then slice it very finely (or blitz everything in a food processor to save time).
Build the Broth
Heat 1–2 tablespoons of oil in a medium pot over medium heat. Add the aromatics, season with salt and pepper, and cook until softened and fragrant — about 10 minutes.
Add the Flavor Base
Stir in the coconut milk, fish sauce, stock cube, sugar, and lime zest. Bring to a gentle simmer, cover, and cook on low for 30 minutes to let the flavors deepen.
Poach the Bok Choy
Once the broth is ready, add the bok choy and poach for 2–3 minutes, until just tender. Remove with tongs and set aside.
Prep the Cod
While the bok choy cooks, season the cod fillets with salt on both sides and keep them chilled. Once the veg is out, gently lower the fillets into the broth. Cover and poach for 5–8 minutes, depending on thickness, until the fish flakes easily when pressed.
To Serve
Carefully plate the cod and bok choy in shallow bowls with white rice. Ladle the hot broth over the top and finish with spring onion, chili oil, and a little salmon roe if you have it.
🪄 Tips and Tricks
- Slice aromatics super thin, lemongrass especially — if it’s not paper-thin, it won’t soften in the broth and will be tough to chew. If in doubt, blitz all the aromatics in a food processor for a smooth, even texture!!
- Poach gently. When poaching the fish, keep the broth on a low simmer to prevent it from falling apart.
- Don’t overcook the fish. Cod is done as soon as it flakes when gently pressed. Depending on thickness, it should only take 5–8 minutes max.
👝 How to Store Leftovers
Let it cool, then transfer to an airtight container and refrigerate. Store for up to 2 days.
🤔 Common Questions
Yes! Halibut, haddock, or sea bass work beautifully. Just make sure it’s a firm white fish that can hold up to gentle poaching.
It’s key to the flavor of the broth, but if you can’t find it, you can use a splash of lime juice and a bit of lemon zest as a backup. Not the same, but still good.
You can make the broth up to a day ahead! Just poach the bok choy and cod fresh when you’re ready to eat.
Aromatic Coconut Milk Poached Cod
Ingredients
- 1 lb Cod fillets
- 1 stalk lemongrass, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 inch fresh ginger, finely chopped
- 1 small red chili pepper, thinly sliced
- 1 can unsweetened coconut milk
- 1 tbsp fish sauce
- ½ Stock cube, chicken or vegetable
- 1 tsp sugar
- 1 Lime, zested & juiced
- 4 small bok choy, halved lengthwise
- 1 spring onion, thinly sliced
- Chili oil
- Salmon Roe
- 1 cup Jasmine or Sushi Rice
Instructions
Prep the Aromatics
- Thinly slice the shallot, garlic, ginger, and red chili (if using). Bash the lemongrass with the flat side of your knife to release its oils, then slice it very finely (or blitz everything in a food processor to save time).
Build the Broth
- Heat 1–2 tablespoons of oil in a medium pot over medium heat. Add the aromatics, season with salt and pepper, and cook until softened and fragrant — about 10 minutes.
Add the Flavor Base
- Stir in the coconut milk, fish sauce, stock cube, sugar, and lime zest. Bring to a gentle simmer, cover, and cook on low for 30 minutes to let the flavors deepen.
Poach the Bok Choy
- Once the broth is ready, add in the lime juice and the bok choy and poach for 2–3 minutes, until just tender. Remove with tongs and set aside.
Prep the Cod
- While the bok choy cooks, season the cod fillets with salt on both sides and keep them chilled. Once the veg is out, gently lower the fillets into the broth. Cover and poach for 5–8 minutes, depending on thickness, until the fish flakes easily when pressed.
To Serve
- Carefully plate the cod and bok choy in shallow bowls with the rice. Ladle the hot broth over the top and finish with spring onion, chili oil, and a little salmon roe if you have it.
This recipe was a hit with my whole family—from my 4.5-year-old to my 70-year-old mom, my husband, and me! I made a few small tweaks, adding seafood bouillon, umami seasoning, and mushrooms, but otherwise stuck to the original measurements and spirit of the recipe. If you’re looking for a delicious seafood dish and a great way to enjoy cod, this is it. Thank you for sharing it on IG!