Poach Cod in Lemongrass Coconut Milk
Wild Alaskan cod fillet poached in a fragrant coconut milk infused with aromatic Thai herbs, with the dish complete with baby bok choy. The lemongrass, galangal, Thai basil, and coriander roots lends such great flavour to this speedy 20 minutes meal!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 160g boneless, skinless Alaskan Cod fillet (or any white fish)
- 1 package of nai bai (cleaned)
- 400 ml coconut milk
- 1 chilli padi (smashed (optional))
- 4 cloves garlic (minced)
- 2 shallots (minced)
- 6 slices of galangal
- 2 lemongrass (bruised and cut into 2 inch pieces)
- 2 cilantro root
- 2 lime leaves (crushed)
- Handful of fresh Thai basil
- Juice of 1 lime
- 1 tbsp fish sauce
- Salt and pepper to taste
- 1 tbsp coconut oil (or cooking oil)
- Cilantro to garnish
Instructions
- 1
Season cod with salt and pepper on both sides.
- 2
Heat oil in pan on medium high heat.
- 3
Saute chilli, garlic, and shallot for 1 minute.
- 4
Add lemongrass and galangal, saute for another minute.
- 5
Pour in coconut milk, lime leaves, basil leaves, cilantro roots, and fish sauce.
- 6
Add cod to pan. Fish doesn't need to be fully submerged.
- 7
Bring coconut milk to boil, lower heat to a gentle simmer.
- 8
Cover and cook for about 5 minutes.
- 9
Remove cod from coconut broth, and add nai bai.
- 10
Cover and allow to cook until vegetable is wilted. About a minute.
- 11
Remove from heat and stir in lime juice.
- 12
Spoon nai bai and broth over fish, and garnish with cilantro leaves.