Aromatic Coconut Milk Poached Cod

Ingredients

• •1 lb Cod fillets
• •1 stalk lemongrass (finely chopped)
• •1 shallot (finely chopped)
• •2 cloves garlic (finely chopped)
• •1 inch fresh ginger (finely chopped)
• •1 small red chili pepper (thinly sliced)
• •1 can unsweetened coconut milk
• •1 tbsp fish sauce
• •0.5 Stock cube (chicken or vegetable)
• •1 tsp sugar
• •1 Lime (zested & juiced)
• •4 small bok choy (halved lengthwise)
• •1 spring onion (thinly sliced)
• •Chili oil
• •Salmon Roe
• •1 cup Jasmine or Sushi Rice

Instructions

1. Thinly slice the shallot, garlic, ginger, and red chili (if using). Bash the lemongrass with the flat side of your knife to release its oils, then slice it very finely (or blitz everything in a food processor to save time).
2. Heat 1–2 tablespoons of oil in a medium pot over medium heat. Add the aromatics, season with salt and pepper, and cook until softened and fragrant — about 10 minutes.
3. Stir in the coconut milk, fish sauce, stock cube, sugar, and lime zest. Bring to a gentle simmer, cover, and cook on low for 30 minutes to let the flavors deepen.
4. Once the broth is ready, add the bok choy and poach for 2–3 minutes, until just tender. Remove with tongs and set aside.
5. While the bok choy cooks, season the cod fillets with salt on both sides and keep them chilled. Once the veg is out, gently lower the fillets into the broth. Cover and poach for 5–8 minutes, depending on thickness, until the fish flakes easily when pressed.
6. Carefully plate the cod and bok choy in shallow bowls with white rice. Ladle the hot broth over the top and finish with spring onion, chili oil, and a little salmon roe if you have it.