Poached Cod Coconut Broth Udon (Print View)

Tender cod in fragrant coconut broth with warming spices and silky udon noodles for a nourishing Asian fusion bowl.

# Components:

→ Fish & Broth

01 - 4 cod fillets (about 5.3 oz each), skinless and boneless
02 - 1 tablespoon neutral oil (canola or sunflower)
03 - 1 onion, finely sliced
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 red chili, thinly sliced (optional)
07 - 1 tablespoon red curry paste
08 - 13.5 fl oz coconut milk
09 - 17 fl oz fish or vegetable stock
10 - 1 tablespoon fish sauce
11 - 1 tablespoon soy sauce
12 - Juice of 1 lime

→ Noodles & Vegetables

13 - 10.6 oz fresh udon noodles
14 - 5.3 oz baby spinach
15 - 1 medium carrot, julienned
16 - 3.5 oz shiitake mushrooms, sliced
17 - 2 spring onions, thinly sliced
18 - Fresh coriander leaves for garnish

# Preparation Steps:

01 - Heat oil in a large saucepan over medium heat. Add sliced onion and sauté for 3 minutes until softened. Stir in minced garlic, grated ginger, and chili slices. Cook for 1 minute until fragrant.
02 - Add red curry paste and cook for 1 minute, stirring continuously to release and caramelize the spice flavors.
03 - Pour in coconut milk and fish or vegetable stock. Bring to a gentle simmer over medium-low heat.
04 - Add fish sauce, soy sauce, and lime juice. Taste and adjust seasoning as needed for balance of savory, salty, and acidic notes.
05 - Gently slide cod fillets into the simmering broth. Cover and poach for 6 to 8 minutes until the flesh is just opaque and flakes easily with a fork.
06 - While cod poaches, cook fresh udon noodles according to package instructions. Drain and divide evenly among 4 serving bowls.
07 - Add baby spinach, julienned carrot, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender.
08 - Carefully remove poached cod fillets and set aside. Ladle the hot broth and vegetables over the noodles in each bowl.
09 - Top each bowl with a cod fillet. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately while broth is steaming.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, making weeknight dinners feel effortless.
  • Poaching the cod keeps it impossibly tender, and the broth is so flavored you'll want to drink it straight.
  • It's naturally dairy-free but tastes indulgent, like something you'd order at a restaurant that costs twice as much.
02 -
  • Overcooked cod becomes dry and flaky in a disappointing way—set a timer and check it at 6 minutes; it continues cooking slightly even after you remove it from heat.
  • Don't skip tasting and adjusting the broth; what works for one palate might need more lime juice or a touch more fish sauce in yours.
03 -
  • Make your broth the morning of if you have time—let the flavors meld in the fridge, then gently reheat and poach your fish fresh when you're ready to eat.
  • If the broth seems too salty, add more lime juice or coconut milk to balance; if it's too mild, a tiny splash more fish sauce wakes everything up immediately.
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