Description
A comforting dish of delicate cod poached in a rich miso-coconut sauce, served over fragrant pandan jasmine rice.
Ingredients
- 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 low-sodium chicken stock
- ¼ teaspoon kosher salt
- 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
- 1¼ cup low-sodium chicken stock (or water)
- 1 tablespoon brown sugar
- ½ tablespoon Three Crabs fish sauce
- 1½ pounds cod, cut into 3-inch long pieces
- 1 lime, zested
- 4 teaspoons lime juice
- 2 tablespoons cilantro, finely chopped
Instructions
- In a saucepan, combine 1 cup jasmine rice with 1½ cups chicken stock and a pinch of kosher salt. Add ginger coins and pandan leaves. Bring to a boil, then reduce to low heat, cover, and simmer for about 15-20 minutes until the rice is cooked and fluffy.
- While the rice cooks, heat 1 teaspoon of avocado oil in a larger pot. Add ¼ cup thinly sliced shallots and sauté until they become translucent.
- Stir in the sliced garlic, finely chopped ginger, and Thai chili. Cook briefly until fragrant.
- Add the white miso, coconut milk, remaining 1¼ cups chicken stock, brown sugar, and fish sauce. Mix thoroughly and let it simmer gently for a few minutes.
- Gently place the cod pieces into the sauce, ensuring they’re covered. Poach for 8-10 minutes until the fish flakes easily.
- Finish by stirring lime zest and juice into the sauce and adding chopped cilantro.
- Serve the poached cod over pandan rice.
Notes
For best results, use fresh ginger and garlic. Adjust seasoning to taste and serve with lime wedges for added brightness.