Poached Cod in Coconut Milk Recipe
Chunky pieces of cod loin poached in coconut flavoured with lemongrass, ginger, lime leaves and Thai basil and then served with some simply cooked garlicky pak choi and sugar snap peas.
Servings 2 Servings
Calories 763kcal
Ingredients
For the Poached Fish:
- 400 g Cod Loin 14oz
- 400 g Tin Coconut Milk 14oz
- 2 tablespoon Fish Sauce
- 1 Stick Lemon Grass
- 15 g Ginger ½ thumb-sized piece
- 6 Lime Leaves
- 1 teaspoon Light Brown Sugar
- 20 g Thai Basil, including stems ½-⅔ Packed Cup
For the Pak Choi and Sugar Snap Peas:
- 2 Medium-Large Pak Choi 250g Total
- 100 g Sugar Snap Peas 1 Cup
- 1 Garlic Clove
- 2 tablespoon Light Soy Sauce
- 2 tablespoon Water
- 1 tablespoon Cooking Oil
To Garnish (Optional):
- 1 Lime
- 1 Red Chilli Pepper
Instructions
- Cut the cod into two pieces.
- Place the coconut milk, fish sauce, lime leaves and brown sugar in a 24cm (10") skillet or frying pan.
- Bash the lemon grass with the back of a knife to bruise it a little and throw it into the pan.
- Slice the ginger into coin-sized rounds and throw them into the pan.
- Strip the leaves from the Thai basil, bash the stems with a knife to bruise them and add them to the poaching liquid.
- Heat the poaching liquid over a medium-low heat and allow it to cook for 8-10 minutes whilst you prepare the remaining ingredients.You want a very gentle simmer; the liquid should sit at around 75-80°C or 165-175°F.
- Cut the woody bases of the pak choi and then cut them in half lengthways.
- Top and tail the sugar snap peas.
- If you are using the chilli dice it as finely as you can, discarding the seeds.
- If you are adding lime, cut it in half.
- Trim up the fish, if it has skin on, leave it on whilst you are poaching the fish, because it will help it hold together.
- Heat a 30cm or 12" frying pan over a medium-high heat.
- Place the fish in the poaching liquid and cook for 6-8 minutes, depending on thickness.
- Add the oil to the second frying pan, add the pak choi, and cook cut side down for 60 seconds.
- Add the garlic and sugar snap peas and cook for another minute.
- Pour in the water and soy sauce, reduce the heat to medium-low, add a lid and cook until the fish is ready.
- When the fish is cooked, remove it from the pan, place it on some baking parchment and remove the skin if you left it on.
- Strain the solids from the poaching liquid and return it to the pan over a very high heat and reduce for a minute or two.
- Remove the lid from the pak choi and toss through the Thai basil.
- Plate up with the veggies, then add the fish, drizzle over some of the sauce, add a squeeze of lime juice and the diced chilli pepper.
Nutrition
Serving: 1 | Calories: 763kcal | Carbohydrates: 25g | Protein: 57g | Fat: 52g | Saturated Fat: 38g | Polyunsaturated Fat: 10g | Cholesterol: 110mg | Sodium: 2733mg | Fiber: 3g | Sugar: 6g
