Coconut Lime Poached Cod

Tender Atlantic cod gently poached in a vibrant Indian-inspired coconut milk sauce infused with fresh lime, ginger, shallot, and red curry, finished with cilantro, green onion, and a drizzle of chili oil. A bright, anti-inflammatory, show-stopping seafood entrée ready in under 30 minutes.

By @passme.thesalt

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 4 pieces Cod Fillet fresh or frozen and thawed
• 0 Water for thawing, if using frozen
• 1 Shallot thinly sliced
• 0.5 ounce Ginger 6-8 thin slices, unpeeled if washed
• 3 cloves Garlic minced
• 1 Lime zested
• 1 tbsp Oil neutral or coconut oil for best flavor
• 0 Shallot
• 0 Ginger
• 0 Garlic
• 2 tbsp Red Curry Paste use 1 tbsp for mild, up to 2 tbsp for heat
• 13.5 oz Coconut Milk 1 can, full-fat preferred
• 1.5 tsp Lime Zest freshly grated
• 1 tsp Salt
• 0.5 tsp Pepper freshly ground
• 1 tsp Sugar optional, to balance acidity
• 0 Cod Fillet
• 2 Green Onion chopped, for garnish
• 0.25 cup Cilantro roughly chopped, for garnish
• 0 Chili Oil for garnish, optional
• 1 Lime cut in wedges, for serving

Instructions

1. If using frozen cod, thaw the fillets by placing them in a sealed bag in a bowl of cold water. Weigh down with a plate and refresh the water after 15 minutes. Pat fillets very dry with paper towels to ensure even cooking and remove excess moisture.
2. Thinly slice the shallot and ginger (no need to peel ginger if washed). Mince the garlic cloves. Zest the lime using a microplane for fine, aromatic zest.
3. Heat a large sauté pan with oil over medium-low. When oil shimmers, add the sliced shallot, ginger, and minced garlic. Sauté gently until the shallot turns translucent and aromatic, about 3-5 minutes.
4. Stir in the red curry paste and cook for 1 minute, mixing well, until fragrant and the aromatics are evenly coated.
5. Pour in the coconut milk. Stir until the curry paste fully dissolves and sauce looks smooth.
6. Add lime zest, salt, pepper, and sugar (if using) to the sauce. Stir well and bring to a gentle simmer, not a boil.
7. Nestle the cod fillets gently into the coconut curry sauce in a single layer. Spoon sauce over the top of each fillet so they begin poaching evenly.
8. Cover the pan and let the fish poach on medium-low heat for 12 minutes. The cod is ready when it's opaque and flakes easily with a fork.
9. Turn off the heat. Carefully lift the cod fillets onto warm plates using a wide spatula, keeping them intact.
10. Stir the sauce and spoon a generous amount over each piece of cod on the plates.
11. Garnish each plate with freshly chopped green onion, cilantro leaves, and a drizzle of chili oil. Serve with lime wedges for squeezing over the top.
12. Serve immediately with steamed basmati rice or warm naan to soak up the coconut-lime curry sauce. Enjoy!