Coconut Milk, Turmeric and Ginger Poached Cod
This coconut Milk Poached Cod is a healthy and express meal featuring vibrant Asian flavors. Light, nutritious, and ready in under 45 minutes!
A quick meal with vibrant flavors
Even when time is short, you can still enjoy a dish with bright, bold tastes! That’s what I love about fish: it’s often quick and simple to prepare. This recipe results in flaky white fish bathed in a golden, fragrant sauce. It’s light, easy to digest, and incredibly refreshing thanks to the final touch of lime and chili oil (see my recipe here).
Why make this recipe?
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Light and healthy ingredients: cod is a premier lean protein. Combined with garlic, ginger, and turmeric, it offers a nutritious meal that isn’t too heavy and provides antioxidant properties.
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The poaching technique: this method keeps the fish juicy and tender, respecting the delicate nature of white fish while infusing it with a velvety richness.
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Fragrant, tangy, and spicy flavors: the smooth sweetness of coconut milk serves as a base for the aromatics. Ginger and garlic provide fragrant depth, while lime juice adds a bright, acidic note. The homemade chili oil garnish creates a perfect contrast of heat and texture.
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An inclusive recipe: this pescatarian dish is naturally nut-free, peanut-free, gluten-free, egg-free, and dairy-free.
Trucs et astuces:
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Salt the fish for 15 minutes: this step draws out excess moisture (especially important if using thawed frozen fish). It ensures the flesh stays firm and tender while keeping the sauce creamy and undiluted.
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Add lime zest: for an even brighter explosion of flavor, add the zest directly to the sauce along with the juice at the very end. The essential oils from the peel will transform the dish’s aromatic profile.
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More greens: to boost the nutritional value, add a large handful of fresh spinach to the coconut milk during the final minute. They will wilt in seconds from the heat, adding color without extra prep.
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Switch up the fish: this coconut-turmeric sauce base is versatile. If you don’t have cod, it’s just as divine with salmon fillets, shrimp, or a firmer white fish like halibut.
Lightly salt the cod loins on both sides. Let them rest in the refrigerator for about 15 minutes. Meanwhile, cook the rice according to the package instructions.
In a hot skillet with a little oil, sauté the ginger and garlic. Stir in the turmeric and a pinch of salt. Pour in the coconut milk and let it simmer uncovered for 4 to 5 minutes.
Pat the cod loins dry and gently place them into the sauce. Cover and cook over low heat for 5 to 7 minutes, or until the fish is just cooked through and flakes easily.
Remove the fish from the pan and let the sauce reduce uncovered for about 5 minutes. Stir in a dash of tamari and the lime juice.
Serve on a bed of rice. Garnish with green onions, cilantro, chili oil, and coconut flakes.
Bon appetit and enjoy!
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