Miso-Coconut Poached Cod with Pandan Rice Recipe

If you’re looking for a dish that feels like a cozy hug but also brings some serious flavor to your weeknight dinner, this Miso-Coconut Poached Cod with Pandan Rice recipe is exactly what you want to try. The combination of the silky, poached cod infused with miso and coconut milk, paired with fragrant pandan rice, is something I keep coming back to whenever I want comfort food with a fresh, vibrant twist. It’s not just about taste—this recipe feels a little like a mini escape to Southeast Asia right from your kitchen.

What makes this Miso-Coconut Poached Cod with Pandan Rice Recipe so special is how effortlessly it balances rich, creamy flavors with subtle spice and the unique aroma of pandan leaves in the rice. Whether you’re planning a dinner for friends or just treating yourself after a long day, this dish hits the spot. Trust me, once you get a feel for the poaching liquid and those fragrant herbs, you’ll find yourself making it on repeat.

Ingredients You’ll Need

The magic really happens when you bring together fresh aromatics, creamy coconut, and the savory punch from miso and fish sauce—every ingredient plays a role in layering flavors. Keep an eye out for quality coconut milk and fresh pandan leaves, as they’re key to releasing those signature fragrant notes.

• Jasmine rice: Its floral fragrance perfectly complements pandan and coconut flavors.
• Avocado oil: A neutral oil with a high smoke point; great for sautéing shallots without overpowering flavors.
• Ginger: Adds a spicy warmth that cuts through the richness of the broth.
• Shallots: They bring a mild sweetness to both the rice and the poaching liquid.
• Garlic: Thin slices release a gentle aromatic flavor when poached.
• Pandan leaves: These can be tricky to find but are what makes the rice truly special—and if you can’t find them, a bit of pandan extract can work as a substitute.
• Chicken stock (low sodium): I prefer low sodium to control saltiness, but you can use water if needed.
• Kosher salt (Diamond Crystal): Its flakier texture is easier to gauge when seasoning.
• White miso paste: This adds umami and a slight sweetness—don’t skip it!
• Coconut milk (brand Aroy-D recommended): Full-fat coconut milk makes the poaching liquid silky and lush.
• Brown sugar: A touch balances the acidity and saltiness perfectly.
• Three Crabs fish sauce: Adds that salty, savory depth typical of Southeast Asian cooking.
• Thai chili: Just enough heat to awaken your palate without overwhelming the dish.
• Cod fillets, cut into pieces: Choose fresh, thick cuts so they hold up well poaching.
• Lime zest and juice: Brightens the final dish with fresh acidity.
• Cilantro, finely chopped: Adds a fresh, herbal note as a garnish.

Variations

I love to switch things up depending on the season or what’s in my pantry—this recipe is super flexible, and you should definitely make it your own. Don’t be shy about playing with the heat level or adding more herbs if you’re someone who loves bold flavors.

• Variation: I sometimes swap cod for halibut or sea bass when cod isn’t available—it poaches just beautifully and keeps the flavors delicate.
• Vegetarian twist: Use firm tofu instead of fish and vegetable stock for poaching.
• Spice level adjustment: Add extra thai chilies or a splash of chili oil if you want more kick.
• Make it gluten-free: Just make sure your miso paste and fish sauce are gluten-free varieties.
• Pandan-free option: If you can’t find pandan leaves, infuse the rice with a little lemon grass or lime zest for a fresh aromatic profile.

How to Make Miso-Coconut Poached Cod with Pandan Rice Recipe

Step 1: Infuse the Pandan Rice

Start by rinsing your jasmine rice under cold water until it runs clear—that washes away excess starch and keeps your rice fluffy, not sticky. Warm your avocado oil in a saucepan over medium heat, then toss in sliced shallots, garlic, and ginger coins. Watching these soften and release their aroma is so satisfying—it takes about 3-4 minutes. Stir in the rinsed rice to coat the grains in the fragrant oil and aromatics before adding your pandan leaves and chicken stock. Bring it all to a boil, cover tightly, and reduce to a low simmer for 15 minutes. Resist the urge to lift the lid! Let the rice soak up that warmth and aroma undisturbed.

Step 2: Prepare the Miso-Coconut Poaching Liquid

While the rice cooks, warm avocado oil in a deep skillet or saucepan over medium heat. Add finely chopped ginger, sliced shallots, garlic, and thai chili—sauté until soft and their fragrance fills your kitchen, about 3 minutes. Lower the heat and stir in white miso paste until fully dissolved, then pour in creamy coconut milk and the low-sodium chicken stock (or water). Stir in brown sugar and fish sauce—it’s this balance of sweet, salty, and umami that turns the poaching liquid into pure magic. Bring the mixture to a gentle simmer but don’t let it boil aggressively—you want it steady and gentle for poaching.

Step 3: Poach the Cod Gently and Perfectly

Lay your cod pieces carefully into the simmering miso-coconut broth. The fish should be mostly submerged—add a splash more water or stock if needed. Cover the pot and simmer gently for about 8-10 minutes, checking that the cod flakes easily but is still moist. Overcooking can dry out the fish, so keep an eye on it but don’t rush. Using a slotted spoon, transfer cod pieces to plates once done.

Step 4: Finish with Lime and Cilantro

Just before serving, stir lime zest and juice into the poaching liquid, giving it a bright lift. Drizzle some of this fragrant broth over your plated cod and sprinkle with finely chopped cilantro—it’s that burst of freshness that perfectly balances the rich coconut and miso flavors.

How to Serve Miso-Coconut Poached Cod with Pandan Rice Recipe

Garnishes

I’m a big fan of fresh herbs here—cilantro is a must, and sometimes I toss on some thinly sliced red chili for a pop of color and heat. A few crunchy fried shallots on top add that irresistible texture contrast. I find a final scatter of toasted sesame seeds also brings some nuttiness that pairs perfectly with the dish’s flavor profile.

Side Dishes

Serve this cod with a light cucumber salad dressed in rice vinegar and a touch of sugar to add cool brightness. Steamed greens like bok choy or gai lan drizzled with a little soy sauce and garlic make a lovely, simple side. Sometimes I throw together a quick mango salad to add sweetness and crunch—it’s my go-to for balancing savory dishes like this.

Creative Ways to Present

For special occasions, I like to serve the rice molded into neat rounds or even inside pandan leaves if I’m feeling fancy. A wide, shallow bowl works great to showcase the creamy broth pooled around the tender cod and rice. Garnishing with edible flowers gives that extra wow factor when you want to impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftover cod and rice separately in airtight containers in the fridge—and it’s best eaten within 2 days for optimal freshness. The poached fish holds its delicate texture surprisingly well, but keeping it apart from the rice prevents sogginess.

Freezing

Freezing isn’t my top pick for this dish because the texture of poached fish can change, but if you need to, freeze the cod and broth in a sealed freezer-safe container and the rice separately. Thaw overnight in the fridge for best results.

Reheating

I gently reheat the cod and broth on low heat, adding a splash of water or stock to loosen the sauce if it thickens. The rice gets a quick steam or microwave with a damp paper towel cover to restore fluffiness. Avoid overheating to keep the delicate textures intact.

FAQs

Final Thoughts

This Miso-Coconut Poached Cod with Pandan Rice Recipe is one of those meals I hold close to my heart—not just for how delicious it tastes, but because making it feels like an inviting ritual. It’s the kind of dish I’m excited to cook when I want to impress or simply unwind with a comforting bowl full of complex flavors. You’re going to love how easy it is to pull off, and I’m confident it’ll become one of your go-to dinners, too. So grab those ingredients, and I promise you’ll be rewarded with a dish that’s both soothing and unforgettable.

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