Ingredients

4 cod loins or fillets (around 150g each), or any flaky white fish

1 onion

4 garlic cloves

15g fresh ginger, peeled

1 red chilli (optional)

2 lemongrass stalks, tough outer layer removed

Vegetable or coconut oil

2 x 400g tins good-quality coconut milk (ideally at least 70% coconut extract)

2 tbsp fish sauce

1 stock cube (vegetable or chicken)

1 tsp sugar

To serve:

1 spring onion, thinly sliced
1 small handful fresh coriander, finely chopped
Drizzle of chilli oil (optional)
Cooked rice and lime wedges

Instructions

Step 1: Season the cod fillets with salt on both sides, then refrigerate for 30 minutes. This firms up the fish and enhances the flavor.

Step 2: While the fish chills, prepare the aromatics. Thinly slice the onion, garlic, ginger, and red chilli if using. Bash the lemongrass stalks with the flat side of a knife to release oils, then slice them very thinly. Alternatively, pulse all aromatics in a food processor.

Step 3: Heat a tablespoon or two of vegetable or coconut oil in a medium saucepan over medium heat. Add the aromatics, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.

Step 4: Pour in the coconut milk, fish sauce, crumble in the stock cube, and add sugar. Season with salt and pepper, then stir to combine.

Step 5: Bring the coconut broth to a simmer over medium-high heat. Cover, reduce heat to low or medium-low, and let it simmer gently for 30 minutes to develop flavors.

Step 6: Add the cod fillets to the simmering broth. Cover and cook until the fish is just cooked through, about 5 to 8 minutes depending on thickness, until the flesh flakes easily when pressed gently.

Step 7: Carefully transfer the cooked cod fillets to a shallow serving bowl and ladle the broth over them. Garnish with sliced spring onion, fresh coriander, and a drizzle of chilli oil if desired. Serve with steamed rice, a side of vegetables, and lime wedges for squeezing.

Tips & Variations

If you can’t find lemongrass, add a teaspoon of lemon zest to mimic its citrus note, but fresh lemongrass adds the best flavor.

Use firm, white fish like cod, haddock, or halibut for the best texture that holds when poached.

For extra heat, add more red chilli or serve with additional chilli oil on the side.

Try swapping fish sauce for soy sauce if you prefer a milder, vegetarian-friendly alternative (note this changes the flavor profile).

FAQs

Can I use other types of fish for this recipe?

Yes, any firm, flaky white fish such as haddock, halibut, or sea bass works well. Avoid delicate fish that might break apart during poaching.

Is it necessary to refrigerate the fish before cooking?

Resting the fish salted in the refrigerator for 30 minutes helps firm up the flesh and improves the flavor, but you can skip this step if short on time.