Coconut Lime Poached Cod

Name: Coconut Lime Poached Cod with Pak Choi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 tbsp groundnut oil; 1-inch piece ginger, minced; 1 red chilli, finely chopped; 1 shallot, thinly sliced; 1 (13.5 oz) can coconut milk; 1 cup chicken broth; 1 lime, zested and juiced; salt, to taste; freshly ground black pepper, to taste; 4 (6 oz) cod fillets; 4 heads pak choi (bok choy), halved; 2 tbsp soy sauce; 2 spring onions, sliced; 1 tsp chilli oil, for garnish; cooked rice, for serving; 1 tbsp crispy fried onions, for garnish; 1 tsp black sesame seeds, for garnish; fresh cilantro, for garnish

Coconut Lime Poached Cod is a light, restaurant-quality fish dish where flaky cod fillets cook gently in a fragrant coconut lime broth infused with ginger and chilli, finished with seared pak choi and served over rice for a complete meal in under 30 minutes.

🌍Asian 🏷️Poached cod 🏷️Coconut cod 🏷️Lime 🏷️Coconut milk Cod recipe

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thegoodbiteonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by thegoodbite

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thegoodbiteonTikTok

Ingredients

1 tbsp groundnut oil
1-inch piece ginger, minced
1 red chilli, finely chopped
1 shallot, thinly sliced
1 (13.5 oz) can coconut milk
1 cup chicken broth
1 lime, zested and juiced
salt, to taste
freshly ground black pepper, to taste
4 (6 oz) cod fillets
4 heads pak choi (bok choy), halved
2 tbsp soy sauce
2 spring onions, sliced
1 tsp chilli oil, for garnishoptional
cooked rice, for servingoptional
1 tbsp crispy fried onions, for garnishoptional
1 tsp black sesame seeds, for garnishoptional
fresh cilantro, for garnishoptional

Instructions

1
Heat groundnut oil in a large pot or high-sided pan over medium heat.
2
Add the minced ginger, chopped red chilli, and sliced shallot. Sauté for a minute until fragrant.
3
Pour in the coconut milk and chicken broth. Add the lime zest and squeeze in the lime juice.
4
Season with salt and freshly ground black pepper to taste. Stir to combine and bring to a gentle simmer.
5
Gently place the cod fillets into the simmering broth. Cover the pot and let the cod poach for 8-10 minutes, or until cooked through and flaky.
6
While the cod is poaching, prepare the pak choi. Halve them lengthwise and place in a tray. Drizzle with soy sauce.
7
Heat a separate pan and sear the pak choi on both sides until tender and slightly charred. Add any remaining soy sauce from the tray to the pan to deglaze.
8
Once the cod is cooked, sprinkle with sliced spring onions and drizzle with chilli oil.
9
To serve, place a portion of cooked rice in a bowl. Add a cod fillet and ladle the coconut broth over it.
10
Garnish with the seared pak choi, crispy fried onions, more spring onions, black sesame seeds, and fresh cilantro.

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Tips & Notes

Pro tips

Keep the poaching liquid at a gentle simmer, not a rolling boil, to prevent the delicate cod from breaking apart or drying out.
Zest the lime before juicing it to capture maximum flavour in the broth.
Pat the cod fillets dry before poaching to help them cook evenly and develop a slightly firmer texture.
Sear the pak choi in a separate hot pan just before serving to add textural contrast and prevent it from becoming soggy in the broth.

Substitutions

Groundnut oil → coconut oil (adds richness but slightly sweeter flavour)
Pak choi → bok choy, Chinese broccoli, or baby spinach (all wilt similarly in heat)
Coconut milk → crème fraîche mixed with 1/2 cup chicken broth (lighter but less aromatic)
Chicken broth → vegetable broth or fish stock (maintains depth of flavour)

Storage & make-ahead

Store leftover poached cod and broth together in an airtight container in the fridge for up to 3 days; gently reheat on the stovetop over low heat. The broth can be frozen separately for up to 2 months.

Common Questions

How do I know when the cod is cooked through?

The flesh should be opaque and flake easily with a fork when gently pressed. Poaching typically takes 8-10 minutes depending on fillet thickness. The internal temperature should reach 145°F (63°C).

Can I make this with a different fish?

Yes. Halibut, sea bass, or snapper work well. Adjust cooking time based on thickness—thinner fillets may cook in 6-8 minutes, thicker ones in 10-12 minutes.