Tender cod poached in creamy coconut milk with lime, ginger, lemongrass, and bok choy — a bright, cozy meal full of Thai-inspired flavor.

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I don’t know if this has ever happened to you — but sometimes, the best dinners start as accidents. That’s exactly how this Poached Cod in Coconut Lime Broth came to life in my kitchen one Tuesday night that felt like five Mondays rolled into one.

I remember standing there, staring into the fridge like it personally offended me. Half a lime, a few pieces of cod, and some bok choy that had seen better days. I sighed and thought, well, this is going to be interesting. My husband had that look — the one that says, “Should I order pizza?” But then I saw the coconut milk. And ginger. And lemongrass.

Something clicked.

I started cooking without really thinking — just following instinct. Within ten minutes, my kitchen smelled like a little seaside restaurant in Thailand (minus the ocean breeze and, unfortunately, the ocean). The lime hit the coconut milk in the pan, and suddenly everything felt lighter, calmer. My husband wandered back in, took one sniff, and said, “That smells expensive.”

We sat down with steaming bowls of this coconut lime broth and perfectly poached cod, topped with fried ginger and pickled chilies. It was one of those meals that you don’t talk through. You just take a spoonful, make that wow face, and look at each other like, “Did we just… make this?”

Now, every time I make it, I’m reminded that sometimes the best recipes aren’t planned. They just find you.

Why You’ll Love This Poached Cod in Coconut Lime Broth Recipe?

This dish is what I like to call “effortless elegance.” It looks fancy — like something you’d order at a restaurant where the napkins are folded like swans — but it’s honestly one of the easiest things you can make.

The cod poaches so gently in the coconut lime broth that it stays buttery and delicate. The broth itself is creamy, zesty, and full of depth from the lemongrass and ginger. And when you spoon it over a bowl of jasmine rice or serve it with crusty bread? Heaven.

It’s that perfect mix of comfort and freshness — the kind of meal that makes you feel like you’re taking care of yourself and spoiling yourself at the same time.

Also, fun fact: it’s a great “fake fancy” dinner. Meaning, you can serve this to guests and they’ll assume you spent hours cooking when really… you just stirred a few things and let the broth do the work. I won’t tell if you don’t.

Ingredient Notes:

Here’s the thing about Poached Cod in Coconut Lime Broth — it’s one of those recipes where every ingredient has a purpose. You don’t need a long grocery list or weird specialty items. It’s simple, but it sings.

• Cod: Mild, flaky, and the perfect blank canvas for all that creamy, citrusy flavor. You could also use halibut, haddock, or even sea bass if that’s what’s available.

• Coconut Milk: Go full-fat. Please. The light stuff doesn’t do this dish justice. It gives the broth that rich, silky texture you’ll want to drink straight from the bowl.

• Lime: The magic. The acidity cuts through the coconut milk, keeping it bright and lively.

• Ginger & Lemongrass: The heart of the broth. Together, they create this aromatic base that’s equal parts cozy and exotic.

• Fish Sauce: Don’t skip it. It adds depth and umami that salt alone can’t match.

• Bok Choy: Adds freshness and a bit of crunch — a nice contrast to the soft fish and creamy broth.

• Red Fresno Chili: Slight heat, beautiful color, and a little personality. It’s not just garnish — it’s attitude.

How To Make Poached Cod in Coconut Lime Broth?

Let’s cook — and don’t stress, this all happens in one pan.

Step 1: Season the Fish
Start by patting your cod dry (because moisture = mush, and nobody wants that). Sprinkle salt on both sides. Simple but important.

Step 2: Pickle the Chilies
In a little bowl, combine lime juice and sliced Fresno chilies. Let them hang out — they’ll mellow and turn slightly tangy, adding that bright contrast at the end.

Step 3: Make the Fried Ginger
Heat oil in a skillet and toss in minced ginger. Let it sizzle until golden, about a minute. Watch closely — it burns fast! Strain it out, saving both the crispy bits and the fragrant oil. That oil is liquid gold, trust me.

Step 4: Cook the Aromatics
In the same pan, add the ginger oil back in and sauté garlic and lemongrass. The smell right here? Pure bliss. You’ll know when it’s ready — it’s when your stomach growls.

Step 5: Build the Broth
Pour in coconut milk, fish sauce, brown sugar, lime zest, and juice. Stir everything together and let it simmer. The broth will start to thicken slightly, and the aroma? Unreal.

Step 6: Poach the Bok Choy
Add the bok choy and cook for about two minutes — just until the greens wilt but the stems still have a little crunch. Scoop them out and divide among serving bowls.

Step 7: Poach the Cod
Now gently add the cod fillets to the broth. Lower the heat — you want it just barely simmering. Cover and cook for 6 to 9 minutes, depending on thickness. When the fish turns opaque and flakes easily, it’s done. Handle it gently; it’s delicate.

Step 8: Finish the Sauce
Remove the fish, then let the broth bubble for another few minutes until slightly thickened. It should coat the back of a spoon — creamy but not heavy.

Step 9: Serve and Enjoy
Place the fish and bok choy in bowls, pour that dreamy broth over the top, and finish with fried ginger, pickled chilies, lime wedges, and cilantro. Sit down, take a spoonful, and honestly? Just close your eyes for a second. It’s that good.

Storage Options:

This meal is best fresh, but if you happen to have leftovers, lucky you. Store them in an airtight container in the fridge for up to two days. Reheat gently over low heat — no boiling! The fish is delicate and deserves a little TLC.

If you want to make the coconut lime broth ahead, it actually freezes beautifully for about a month. Just thaw, reheat, and add fresh fish when you’re ready.

Variations and Substitutions:

The beauty of Poached Cod in Coconut Lime Broth is how flexible it is — it’s the kind of recipe that forgives you when you forget something.

• Swap the Fish: Try halibut, haddock, or even shrimp.

• Make It Vegan: Use tofu and replace fish sauce with soy sauce or tamari.

• Add More Veggies: Spinach, mushrooms, or snap peas would be perfect here.

• Spice It Up: Toss in some Thai curry paste or a bit of chili oil for more heat.

• Boost the Aroma: A few kaffir lime leaves or some fresh basil can take it to the next level.

What to Serve with Poached Cod in Coconut Lime Broth?

You can enjoy this on its own, but if you want to make it a full meal, here are my favorites:

• Steamed Jasmine Rice: Perfect for soaking up every last drop of that luscious broth.

• Crusty Bread: For dipping, because why let any of it go to waste?

• Simple Green Salad: Adds a little crunch and freshness to balance the richness.

• Coconut Fried Rice: Because doubling down on coconut is never a bad idea.

• A Glass of Crisp White Wine: Optional… but highly recommended.

Frequently Asked Questions:

Can I use frozen fish?
Yes! Just make sure it’s completely thawed and patted dry before you start.

What if I don’t have lemongrass?
It’s fine — use extra lime zest and ginger. The flavor will still be bright and aromatic.

Can I use light coconut milk?
You can, but I’d say go full-fat if you want that creamy, restaurant-quality feel.

There’s something about Poached Cod in Coconut Lime Broth that just feels good. Maybe it’s the warmth of the broth or the freshness of the lime — or maybe it’s the way it makes you slow down for a minute. It’s the kind of dinner that feels like a little escape, even if you’re eating it at your kitchen table in your favorite worn-out hoodie.

So next time you’re staring at your fridge wondering what to make, try this. It might just surprise you like it did me. And hey, if your kitchen ends up smelling so good your neighbors come knocking — tell them to bring wine.

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Poached Cod in Coconut Lime Broth

Prep Time 12 minutes mins

Cook Time 18 minutes mins

Total Time 30 minutes mins

A refined dish of tender cod fillets gently poached in a fragrant coconut lime broth infused with lemongrass, ginger, and bok choy for a light, aromatic meal.

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4 Servings

Ingredients

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For the Poached Cod and Broth:

• 4 6-ounce cod fillets
• 1 ½ teaspoons kosher salt
• 2 limes zested and juiced (3 tablespoons juice, divided)
• 1 red Fresno chili thinly sliced
• 3 tablespoons canola oil
• 2 tablespoons ginger minced (from approximately a 2-inch piece)
• 3 cloves garlic minced
• 1 tablespoon lemongrass thinly sliced (from one trimmed stalk)
• 2 13.5-ounce cans full-fat coconut milk
• 2 teaspoons fish sauce
• 1 tablespoon brown sugar
• 8 ounces baby bok choy ends trimmed and stalks separated

For Garnish:

• Fried ginger
• Pickled chilies
• Lime wedges
• 1 cup loosely packed fresh cilantro leaves and tender stems, chopped

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Instructions

 

Prepare and Season the Cod

1. Pat both sides of the cod fillets thoroughly with a paper towel to remove excess moisture. Sprinkle evenly with kosher salt and set aside while preparing the broth components.

Pickle the Chilies

1. In a small bowl, combine 2 tablespoons of lime juice with the sliced Fresno chili. Allow the mixture to rest while preparing the remaining elements of the dish. The acidity of the lime juice will soften the chili and create a bright, tangy accompaniment for serving.

Prepare the Fried Ginger

1. Set aside a paper towel–lined plate for draining the fried ginger.
2. In a Dutch oven or deep skillet over medium-high heat, add the canola oil. Once hot, add the minced ginger and sauté for 30 seconds to 1 minute, or until lightly golden. Remove the pan from heat immediately, as the ginger will continue to darken from residual heat.
3. Pour the ginger and oil mixture through a fine-mesh sieve into a heatproof bowl. Evenly spread the fried ginger onto the prepared plate to cool and crisp. Reserve the strained ginger-infused oil for later use.

Sauté the Aromatics

1. Wipe the pan clean to remove any browned ginger residue. Return the reserved ginger oil to the pan and set the heat to medium-low. Add the minced garlic and sliced lemongrass, cooking for approximately 2 minutes or until aromatic and lightly golden.

Create the Poaching Broth

1. Add the coconut milk, fish sauce, brown sugar, lime zest, and the remaining 1 tablespoon of lime juice to the pan. Stir to incorporate all ingredients thoroughly. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium. Allow the broth to simmer uncovered for 10 minutes to develop depth and balance in flavor. Taste and adjust seasoning with additional fish sauce, lime juice, or sugar as desired.

Poach the Bok Choy

1. Lower the heat to a gentle simmer and add the bok choy. Cook for 1 to 2 minutes, or until the greens are wilted and the stalks have slightly softened while retaining some texture. Using a slotted spoon, transfer the bok choy to four serving bowls.

Poach the Cod

1. Carefully place the cod fillets into the simmering broth. Cover the pan and maintain a low heat, ensuring the liquid remains just below a boil. Cook the fish for approximately 6 to 9 minutes, depending on the thickness of the fillets, or until opaque and easily flakes with a fork. Thinner fillets may require less time. The internal temperature should reach between 140°F and 145°F (60°C to 63°C).
2. Gently remove the cooked cod using a slotted spatula and transfer each fillet to the bowls with the bok choy.

Reduce and Finish the Broth

1. Return the pan to medium heat and simmer the remaining coconut lime broth for 3 to 5 minutes, allowing it to reduce slightly. The consistency should be velvety and able to coat the back of a spoon. Adjust the flavor balance one final time with additional lime juice or fish sauce as needed.

Assemble and Serve

1. Divide the hot poaching liquid evenly among the bowls, covering the bok choy and cod. Garnish with crispy fried ginger, pickled chilies, lime wedges, and chopped cilantro. Serve immediately while hot, ensuring each bowl receives a balance of broth, fish, and garnish.

Notes

This Poached Cod in Coconut Lime Broth is naturally gluten-free when all sauces and condiments are verified to be gluten-free. Ensure that the fish sauce and brown sugar contain no gluten-based additives. If serving with rice or bread, choose certified gluten-free options such as jasmine rice or gluten-free flatbread. The remainder of the ingredients, including coconut milk, lime, ginger, and bok choy, are naturally free of gluten.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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