Coconut-Lime Poached Cod with Ginger and Makrut Leaves
Thai-inspired, gently poached cod in a silky coconut-lime broth with ginger and makrut leaves—bright, soothing, and weeknight-easy.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Why this works: coconut poaching coaxes cod to silky tenderness, and the trio of makrut lime, lemongrass, and ginger layers clean, aromatic heat without overpowering the fish. It’s a simple technique with an elegant, restaurant-worthy finish.
Makrut (often called kaffir) lime leaves bring a floral, citrus snap that’s different from lime juice—think perfume rather than puckering. A touch of fish sauce adds depth (umami without heaviness), and a whisper of palm sugar balances the acidity. Serve it with jasmine rice to catch every drop of that luminous broth.
Tip tucked in the tale: keep the simmer gentle—barely a burble. The cod stays silky, and the coconut milk remains glossy and smooth, like a calm sea at dusk.
Ingredients
- 600 g cod fillets, skinless, cut into 4 portions
- 15 ml neutral oil (rapeseed or sunflower)
- 1 medium shallot (60 g), finely sliced
- 2 garlic cloves, thinly sliced
- 30 g fresh ginger, cut into matchsticks
- 1 lemongrass stalk, bruised and cut into 5 cm lengths
- 4 makrut (kaffir) lime leaves, torn
- 1 small red chilli, thinly sliced (optional)
- 400 ml full-fat coconut milk
- 200 ml fish stock or water
- 30 ml fish sauce, divided
- 10 g palm sugar or light brown sugar
- 1 lime, zest and 30 ml juice
- 200 g baby bok choy, halved lengthwise
- 2 spring onions, thinly sliced
- 10 g fresh coriander leaves, roughly chopped
- 2 g fine salt and a pinch of white pepper
- To serve (optional): 280 g dry jasmine rice and lime wedges
Nutrients
- fibersource
From bok choy and herbs
- omega3source
From cod
- proteinhigh
From cod
- seleniumhigh
From cod
- vitamin Agood
From bok choy and herbs
- vitamin Cgood
From lime and bok choy
- potassiumgood
From fish and greens
- vitamin B12high
From cod
Instructions
- 1
Rinse and pat the cod dry. Season lightly with a pinch of salt and white pepper; set aside.
- 2
Warm the oil in a wide saucepan over medium heat. Soften the shallot, garlic, and ginger for 2–3 minutes until fragrant but not browned.
- 3
Add the lemongrass, torn makrut leaves, and chilli (if using). Stir for 1 minute to bloom the aromatics.
- 4
Pour in the coconut milk and fish stock. Add the palm sugar and 15 ml of the fish sauce. Bring just to a gentle simmer—no vigorous boiling.
- 5
Slip in the bok choy and simmer for 2 minutes until bright green.
- 6
Nestle the cod portions into the broth in a single layer. Maintain a very gentle simmer and poach for 6–8 minutes, until the fish is opaque and flakes easily.
- 7
Remove from heat. Stir in the lime zest and juice. Taste and adjust with the remaining fish sauce and a pinch more salt if needed. Discard lemongrass and lime leaves.
- 8
Ladle the cod and broth into warm bowls. Garnish with spring onions and coriander. Serve with jasmine rice and lime wedges.
Chef's Tip
Salt the cod 15–20 minutes ahead for extra succulence, and tear makrut leaves to release their aromatic oils.
Fun Fact
Makrut lime leaves are prized in Thai cuisine for their intensely aromatic oils—more floral than lime juice—often starring in soups like tom kha and curries.
Did you like this recipe?
Show some love and help others discover this amazing dish!
Remix This Recipe
Want to make this recipe your own? Try one of these suggestions or create your own twist!
Reviews
No comments yet. Be the first to share your thoughts!
Ready to create your own magical recipe?
Generate unique recipes tailored to your taste preferences, dietary needs, and what's already in your kitchen.
Create Your Recipefandango
I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.