Coconut Lime Poached Cod

Name: Coconut Lime Poached Cod
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 fillet Cod Fillet; 200 ML Coconut Milk; 0.5 Lime; 1 head Pak Choy; 0.5 TBSP Ginger; 0.5 clove Garlic; 0.5 TBSP Soy Sauce; 0.5 TSP Chili Flakes

Mild cod is gently poached in a fragrant coconut-lime broth with ginger, garlic, and soy, creating a light but flavorful one-pan meal. Crisp-tender pak choy is added at the end so it softens just enough without losing its fresh bite. A little chili flakes can be stirred in for heat, if you like.

Mild cod is gently poached in a fragrant coconut-lime broth with ginger, garlic, and soy, creating a light but flavorful one-pan meal. Crisp-tender pa... Show more

Original recipeby The Good Bite

20min

low calorie

healthy

nutritious

quick

easy

Method

Wash the pak choy

Rinse the Pak Choy very well under cold running water, separating the leaves slightly so any grit trapped near the base washes away. Trim off the root end, then cut any larger heads in half lengthwise so everything cooks at the same rate. Shake off excess water and set aside.

Prep the aromatics

Finely zest the Lime, then cut it in half and squeeze out the juice. Peel and grate the Ginger, and finely mince the Garlic. Keep everything nearby so it is ready to go into the pan together.

Build the poaching liquid

Pour the Coconut Milk into a large deep pan or skillet and stir in the lime juice, lime zest, ginger, garlic, Soy Sauce, and a pinch of Chili Flakes if you want a little heat. Set the pan over medium heat and warm the mixture, stirring occasionally, until it reaches a gentle simmer. You want small bubbles around the edges, not a full boil.

Poach the cod

Lower the Cod Fillets into the simmering coconut-lime liquid in a single layer. Adjust the heat so the liquid stays at a low, steady poach, then cover the pan and cook for 6 minutes. Check the cod; if it is not quite opaque all the way through, give it up to 2 minutes more. The fish is ready when it flakes easily with a fork but still looks moist.

Wilt and serve

Tuck the pak choy into the poaching liquid around the cod and cook for 2 minutes, just until the stalks are crisp-tender and the leaves are wilted but still bright. Carefully lift the cod and pak choy into shallow bowls or plates, then spoon plenty of the coconut-lime sauce over the top and serve straight away while hot.