Poached Cod Spiced Coconut Udon (Printable Version)

Tender cod in fragrant coconut broth with warming spices and silky udon noodles for a nourishing bowl.

# What You'll Need:

→ Fish & Broth

01 - 4 cod fillets (about 5.3 oz each), skinless and boneless
02 - 1 tablespoon neutral oil (canola or sunflower)
03 - 1 onion, finely sliced
04 - 2 garlic cloves, minced
05 - 1 tablespoon ginger, grated
06 - 1 red chili, thinly sliced (optional)
07 - 1 tablespoon red curry paste
08 - 13.5 fl oz coconut milk
09 - 17 fl oz fish or vegetable stock
10 - 1 tablespoon fish sauce
11 - 1 tablespoon soy sauce
12 - Juice of 1 lime

→ Noodles & Vegetables

13 - 10.6 oz fresh udon noodles
14 - 5.3 oz baby spinach
15 - 1 medium carrot, julienned
16 - 3.5 oz shiitake mushrooms, sliced
17 - 2 spring onions, thinly sliced
18 - Fresh coriander leaves for garnish

# Cooking Steps:

01 - Heat oil in a large saucepan over medium heat. Add sliced onion and sauté for 3 minutes until softened. Stir in minced garlic, grated ginger, and chili, then cook for 1 minute until fragrant.
02 - Add red curry paste to the pan and cook for 1 minute, stirring continuously to release the complex flavors.
03 - Pour in coconut milk and fish or vegetable stock. Bring to a gentle simmer over medium-low heat.
04 - Add fish sauce, soy sauce, and lime juice. Taste and adjust seasoning as needed for balance.
05 - Gently slide cod fillets into the simmering broth. Cover and poach for 6-8 minutes until opaque and flakes easily with a fork.
06 - Meanwhile, cook fresh udon noodles according to package directions. Drain well and divide among 4 serving bowls.
07 - Add spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2-3 minutes until tender-crisp.
08 - Carefully remove poached cod and set aside. Ladle hot broth and vegetables over noodles in each bowl.
09 - Top each bowl with a cod fillet. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately.

# Expert Advice:

01 -
  • It feels indulgent and nourishing at the same time, like takeout but better because you made it yourself.
  • The broth is silky, fragrant, and deeply satisfying without being heavy or complicated.
  • Everything cooks in one pot (plus a quick noodle boil), so cleanup is surprisingly easy.
  • You can adjust the heat, swap the fish, or throw in whatever vegetables you have on hand.
02 -
  • Don't let the broth boil hard once the cod goes in, or the fish will turn rubbery and dry instead of silky and tender.
  • Cook the noodles separately, if you cook them in the broth they'll soak up too much liquid and turn the whole dish starchy.
  • Taste the broth before you add the fish, it's much easier to adjust seasoning then than after everything is assembled.
03 -
  • Use fresh udon if you can find it, the texture is chewier and more satisfying than dried, and it only takes a minute to cook.
  • Don't skip the lime juice at the end, it's what brings the whole dish into focus and keeps it from tasting flat or one note.
  • If your broth tastes a little thin, simmer it uncovered for a few extra minutes to concentrate the flavors before adding the fish.
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