Cod in Coconut Broth with Lemongrass and Ginger
By Afton CyrusPublished on December 9, 2019
Time
55 minutes
Yield
Serves 4
Ingredients
1 tablespoon expeller-pressed canola oil 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughlySalt and pepper 4 garlic cloves, minced1 tablespoon grated fresh ginger 1 cup water 2 carrots, peeled and cut into 2-inch-long matchsticks1 10-inch stalk lemon grass, tough outer leaves removed and bruised with back of knife4 (4- to 6-ounce) skinless cod fillets, 1 to 1½ inches thick⅓ cup canned coconut milk 1 tablespoon lime juice, plus lime wedges for serving1 teaspoon fish sauce 2 tablespoons chopped dry-roasted peanut 2 tablespoons fresh cilantro leaves 1 serrano chile, stemmed and sliced thin
Before You Begin
If you can't find a serrano chile, substitute a red Fresno chile. You can use light coconut milk, but the broth will be noticeably thinner and less rich. You can substitute haddock or halibut for the cod.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add leek and ½ teaspoon salt and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in garlic and ginger and cook uncovered until fragrant, about 30 seconds.
- Stir in water, carrots, and lemon grass and bring to simmer. Pat cod dry with paper towels and season with salt and pepper. Nestle fish into skillet and bring to simmer. Cover, reduce heat to low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 8 to 12 minutes.
- Carefully transfer fish to individual shallow bowls. Discard lemon grass. Using slotted spoon, divide leeks and carrots evenly among bowls. Off heat, whisk coconut milk, lime juice, and fish sauce into broth and season with salt and pepper to taste. Ladle broth over fish. Sprinkle with peanuts, cilantro, and chile. Serve with lime wedges.
Time
55 minutesYield
Serves 4Ingredients
1 tablespoon expeller-pressed canola oil
1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
Salt and pepper
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 cup water
2 carrots, peeled and cut into 2-inch-long matchsticks
1 10-inch stalk lemon grass, tough outer leaves removed and bruised with back of knife
4 (4- to 6-ounce) skinless cod fillets, 1 to 1½ inches thick
⅓ cup canned coconut milk
1 tablespoon lime juice, plus lime wedges for serving
1 teaspoon fish sauce
2 tablespoons chopped dry-roasted peanut
2 tablespoons fresh cilantro leaves
1 serrano chile, stemmed and sliced thin
Test Kitchen Techniques
Ingredients
1 tablespoon expeller-pressed canola oil
1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
Salt and pepper
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 cup water
2 carrots, peeled and cut into 2-inch-long matchsticks
1 10-inch stalk lemon grass, tough outer leaves removed and bruised with back of knife
4 (4- to 6-ounce) skinless cod fillets, 1 to 1½ inches thick
⅓ cup canned coconut milk
1 tablespoon lime juice, plus lime wedges for serving
1 teaspoon fish sauce
2 tablespoons chopped dry-roasted peanut
2 tablespoons fresh cilantro leaves
1 serrano chile, stemmed and sliced thin
Test Kitchen Techniques
Ingredients
1 tablespoon expeller-pressed canola oil
1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
Salt and pepper
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 cup water
2 carrots, peeled and cut into 2-inch-long matchsticks
1 10-inch stalk lemon grass, tough outer leaves removed and bruised with back of knife
4 (4- to 6-ounce) skinless cod fillets, 1 to 1½ inches thick
⅓ cup canned coconut milk
1 tablespoon lime juice, plus lime wedges for serving
1 teaspoon fish sauce
2 tablespoons chopped dry-roasted peanut
2 tablespoons fresh cilantro leaves
1 serrano chile, stemmed and sliced thin
Test Kitchen Techniques
Why This Recipe Works
A Thai-style approach drew upon the flavors of coconut soup to build a lush, aromatic broth seasoned with lemon grass, ginger, garlic, fish sauce, and lime. Poaching the cod in this broth ensured the flavors infused the fish and allowed it to cook gently and evenly. Mild leeks and sweet carrots complemented the delicate cod, a little coconut milk added richness, and a garnish of peanuts, cilantro, and a serrano chile added welcome color, aroma, and crunch. Best of all, this dish came together quickly and in just one pan, making it an elegant but weeknight-friendly meal.
Before You Begin
If you can't find a serrano chile, substitute a red Fresno chile. You can use light coconut milk, but the broth will be noticeably thinner and less rich. You can substitute haddock or halibut for the cod.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add leek and ½ teaspoon salt and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in garlic and ginger and cook uncovered until fragrant, about 30 seconds.
- Stir in water, carrots, and lemon grass and bring to simmer. Pat cod dry with paper towels and season with salt and pepper. Nestle fish into skillet and bring to simmer. Cover, reduce heat to low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 8 to 12 minutes.
- Carefully transfer fish to individual shallow bowls. Discard lemon grass. Using slotted spoon, divide leeks and carrots evenly among bowls. Off heat, whisk coconut milk, lime juice, and fish sauce into broth and season with salt and pepper to taste. Ladle broth over fish. Sprinkle with peanuts, cilantro, and chile. Serve with lime wedges.
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