Thai poached cod is saving me this week. Its tuesday and I am f-in STRUGGLING to function at work. I usually swear by daylight savings, but this year, it feels like maybe spring isn’t coming after all. Waking up the past two days has been deeply painful. I was late to work both days. What’s worse than being late on a Monday, is failing to redeem yourself tuesday morning by being even LATER. eff. (who am i kidding, i’m late most days).
But instead of worrying about my work ethic – lets worry about how to poach fish. I’m not a master poacher by any means, but its pretty straightforward. You’ll like this recipe if you like thai food, affordable fish, and doing very little dishes!
This is a great recipe for when you want to eat thai food but know you’ll eat the entire container if you order it takeout. I got the idea from Bon Appetit’s recipe for cod poached in milk. As I’ve explained, milk does sit well with me, so I tried the same idea, but with coconut milk instead. I changed it up using flavors that work better with coconut. The poaching broth that I created is similar to Tom Kah Gai soup.
The sweet thing about poaching is that if you want to add carbs and veggies, rather than turn on the oven and make more mess, you can just pop them in the pot with the fish. The size that you cut up the sweet taters is important if you want them to cook in the same amount of time as the fish, but not become mushy. If you use a real potato, i imagine you’d need them to be in the poaching liquid longer. sweet taters seem to cook faster.
Most of my lunches are leftovers, so I took this to work the next day. It looks a bit sketchy when the fat in the broth separate, but once reheated it tastes even better. maybe better.Most people at my work go out to eat every day, but I love the peace and quiet of a healthy AND tasty lunch ‘al desko‘, reading my Kindle My mom told me that people who read alone at lunch anti-social… but i’m not on lunch to make friends! This is “me” time at its finest.
Cod poached in thai coconut milk broth over Hannah sweet taters and spinach
- 1 lb cod, cut into (4) 4oz portions
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cup chicken broth
- 1/2 cup coconut milk, just the thick cream on top
- 2 stems basil, deleaved
- 1 inch ginger, peeled and sliced
- 3 small stalks lemongrass chopped into 1" pieces
- 1 ea shallot, sliced
- 5 ea thai chilies, de-stemmed and sliced
- 1 tsp fish sauce
- 1 tsp roasted red chili paste
- 1/4 tsp chili flakes, or to taste
- 1 ea lime, halved
- 1/2 tsp whole black peppercorns
- 1 ea medium Hannah (white) sweet potato, peeled and 1/2" cubed
- 1-2 cup spinach
Cut cod into 4 oz portions, salt and pepper, set aside
Combine broth, thick cream from top of one can of coconut milk, basil, ginger, shallot, thai chilis, fish sauce, chili paste, chili flakes, and squeeze half of the lime, and the peppercorns in a soup pot over med-high heat and bring to a boil
Once poaching liquid reaches a boil, reduce to med-low heat and simmer for 8-10 minutes. Taste and add salt if needed.
Using a fish spatula, spoon, or very careful fingers, submerge cod pieces in broth. Add chopped sweet potato and cover pot. Simmer for ~7minutes.
Place ~1/2 c of raw spinach in a bowl, spoon cod, sweet potatoes and broth over the spinach, causing it to wilt, then eat!