Zesty Lemongrass & Coconut Poached Cod
This week's highlight is a vibrant fusion dish that brings a burst of Southeast Asian flavors to your summer dinner table. The delicate cod is gently poached in a creamy, aromatic coconut broth, creating a sophisticated and refreshing meal perfect for Week 28.
Ingredients
- Cod fillets600 g
- Full-fat coconut milk400 ml
- Lemongrass stalks, bruised2 stk
- Fresh ginger, grated1 tbsp
- Red chili, thinly sliced1 stk
- Lime, juiced1 stk
- Fish sauce1 tbsp
- Jasmine rice300 g
- Turmeric powder1 tsp
- Baby bok choy, halved2 stk
- Fresh cilantro1 handful
Instructions
Rinse the jasmine rice under cold water. Cook it according to package instructions, adding the turmeric powder to the water for a vibrant gold color and subtle earthy flavor.
In a large wide pan, combine the coconut milk, bruised lemongrass, grated ginger, and sliced chili. Bring to a gentle simmer over medium heat for 5-7 minutes to let the flavors meld.
Season the cod fillets lightly with salt and carefully place them into the simmering broth. Cover with a lid and poach for about 6-8 minutes until the fish is opaque and flakes easily.
Place the baby bok choy into the broth around the fish during the last 3 minutes of cooking time. They should be tender but still have a slight crunch.
Remove the pan from the heat. Stir in the fish sauce and lime juice. Serve the fish and broth over the turmeric rice, then garnish with plenty of fresh cilantro.
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