This Thai Coconut Milk Poached Cod is comfort food at it’s best. While we certainly didn’t grow up eating this in our Newfoundland household, there’s no denying it felt like we had eaten this before. Completely comforting on a cold spring day and beyond simple to make. All you need is a few pantry and fridge staples, and some delicious fresh cod.
Classic Thai ingredients combine in a oven proof pan to mingle slightly before the cod gets slipped into the liquid to poach at a low temperature in the oven. We cooked the fish along with some fresh (or frozen) peas to add a vegetable and make it full meal and served over top some brown rice. The end result gets a good drizzle of hot chili oil, which rounds out the dish perfectly.
In 25 minutes, you’ll have supper on the table and a classic meal you can come back to again and again. Serve with some extra lime wedges on the side and the chili oil for people to adjust to spice to their liking. We hope you love this as much as we did!
Thai Coconut Milk Poached Cod
- 2 cans full fat coconut milk
- 1.5 tbsp fresh lime juice
- 2 tbsp lemongrass paste
- 1.5 tbsp fish sauce
- 1.5 pounds cod fillets
- 253 grams fresh or frozen green peas shelled
- 2 scallions slice, white and green parts separated
- 1/4 cup avocado oil or other neutral oil
- 1 tbsp chili flakes we like a combination of Aleppo and Urfa Biber
- Preheat oven to 250F. In a large oven proof skillet that can fit the cod, add the white portion of the green onion, the lime juice, lemongrass, fish sauce, and coconut milk. Bring to gentle simmer, whisking to break up any lumps in the coconut milk and disperse the lemongrass.
- If using fresh peas, add to the coconut milk and simmer for a couple of minutes. Salt the cod, then slip into the pan, arranging the cod so that it is submerged in the liquid. If using frozen peas, add at the same time you add the cod. Carefully place the pan in the oven and cook for 18 minutes, until the cod flakes easily with a fork.
- While the fish cooks, make your chili oil. Heat the oil and chili flakes over medium low heat, you want the oil to barely shimmer, so monitor closely and take off the heat if the oil gets too hot. Remove from heat after 5 minutes, and pour into a cold jar. You can strain the oil before serving if you don't want to eat the flakes. Remove fish from oven and serve over rice, topped with the sliced green parts of the onion and a good drizzle of chili oil.
The recipe is credited to Nicole and Katherine – The former owner of SaltwaterDaughter.com.