Coconut Poached Cod with Ginger and Lime

Ingredients

• 1 tbsp coconut oil (or neutral oil)
• 1 inch fresh ginger (peeled and thinly sliced or grated)
• 2 garlic (cloves, minced)
• 1 cup full-fat coconut milk (canned)
• 1 tbsp fish sauce (or soy sauce for a different flavor profile)
• 0.5 lime juice (juice of half a lime)
• 2 cod fillets (about 6 oz each)
• salt (to taste)
• fresh cilantro (chopped, for garnish)
• red chili flakes (optional, for heat)

Steps

1. 1

   Heat the coconut oil in a large skillet or wide saucepan over medium heat.

2. 2

   Add the sliced ginger and minced garlic to the pan. Sauté for 1-2 minutes until fragrant but not browned.

3. 3

   Pour in the coconut milk and fish sauce. Stir to combine and bring the liquid to a gentle simmer.

4. 4

   Season the cod fillets lightly with salt on both sides, then carefully place them into the simmering coconut milk.

5. 5

   Reduce the heat to low, cover the skillet with a lid, and poach the fish for 6-8 minutes. The fish is done when it is opaque throughout and flakes easily with a fork.

6. 6

   Remove the pan from the heat. Stir in the lime juice and adjust seasoning with more salt or fish sauce if needed.

7. 7

   Serve the cod in shallow bowls with plenty of the coconut broth. Garnish with fresh cilantro and red chili flakes.

Notes

This dish is excellent served over jasmine rice or rice noodles to soak up the coconut broth. You can substitute cod with other white fish like halibut or tilapia.

Nutrition per serving

• main
• seafood
• low-carb
• gluten-free
• dairy-free
• one-pan
• quick-dinner