Description
Delight in the harmonious flavors of Miso-Coconut Poached Cod paired with fragrant Pandan Rice. This dish combines tender cod poached in a savory miso-coconut broth with aromatic jasmine rice infused with pandan leaves, ginger, and shallots for a truly Southeast Asian-inspired meal.
Ingredients
Scale
Pandan Rice
- 1 cup jasmine rice, rinsed
- 1 teaspoon avocado oil
- ½ inch ginger, cut into coins
- ¼ cup shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 pandan leaves
- 1½ cups chicken stock, low sodium
- ¼ teaspoon kosher salt, Diamond Crystal
Poached Cod
- 2 tablespoons avocado oil
- ¾ cup shallots, thinly sliced
- 2½ tablespoons ginger, finely chopped
- 4 cloves garlic, thinly sliced
- 1 thai chili, thinly sliced
- ¼ cup white miso
- 1 can (14 ounces) coconut milk, Aroy-D
- 1¼ cup chicken stock (low-sodium) or water
- 1 tablespoon brown sugar
- ½ tablespoon Three Crabs fish sauce, plus more to taste
- 1½ pounds cod, cut into 3-inch long pieces
- 1 lime, zested
- 4 teaspoons lime juice
- 2 tablespoons cilantro, finely chopped
Instructions
- Prepare Pandan Rice: Heat 1 teaspoon avocado oil in a pot over medium heat. Add sliced shallots, garlic, and ginger coins. Sauté until aromatic and shallots turn translucent. Add rinsed jasmine rice and pandan leaves, stirring to combine and toast lightly for 1–2 minutes.
- Cook Rice: Pour in 1½ cups low-sodium chicken stock and add ¼ teaspoon kosher salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove pandan leaves and fluff rice with a fork.
- Prepare Poaching Broth: In a large skillet or saucepan, heat 2 tablespoons avocado oil over medium heat. Sauté shallots, ginger, garlic, and Thai chili until fragrant, about 3–4 minutes. Stir in white miso paste until well incorporated.
- Add Liquids and Seasoning: Pour in coconut milk, chicken stock (or water), brown sugar, and fish sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes. Adjust seasoning with additional fish sauce if needed.
- Poach Cod: Gently add cod pieces to the simmering broth. Poach the fish for 8–10 minutes or until it is opaque and flakes easily with a fork. Be careful not to overcook to maintain tenderness.
- Finish with Lime and Cilantro: Remove the pan from heat. Stir in lime zest, lime juice, and chopped cilantro to the broth, enhancing the freshness and brightness of the dish.
- Serve: Plate the pandan rice and spoon the miso-coconut poached cod with its flavorful broth over the top. Garnish with extra cilantro or lime wedges if desired. Enjoy immediately.
Notes
- You can substitute chicken stock with vegetable stock for a lighter flavor.
- If pandan leaves are unavailable, a small piece of lemon zest can add a similar aromatic note.
- Adjust the level of Thai chili according to your preferred spice tolerance.
- Use fresh cod for best texture, but frozen cod can be used—ensure it is fully thawed before poaching.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
Keywords: cod recipe, miso cod, coconut poached fish, pandan rice, Southeast Asian seafood dish, poached cod with miso, healthy fish recipes