Name: Coconut Cod Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 baby bok choy, halved; 1-2 tablespoons olive oil; 1 fat shallot- finely chopped; 4 garlic cloves- rough chopped; 3-4 tablespoons of finely chopped lemongrass, or use lemongrass paste; 1 teaspoon ginger, grated; 16-20 ounces wild cod (true cod, black cod, halibut, sea bass); 1 can coconut milk, full fat; 1 cup stock (fish, chicken stock or use water); ½ teaspoon salt, more to taste; ½ teaspoon yellow curry powder or turmeric; 2 teaspoons fish sauce; 1 lime- zest and lime juice to taste, start with half a lime, taste, adjust.; Garnish- finely sliced chili peppers, fresh cilantro, chili crisp; Serve over jasmine rice

A quick and flavorful cod recipe cooked in one pan with coconut milk, lemongrass, and seared baby bok choy - an easy, healthy dinner ready in 30 minutes! Gluten-free.

coconut cod recipe in bowl of coconut broth with jasmine rice, seared bok choy, lime, and chili crisp, with fresh cilantro and chopsticks.

Attention is love in action. ~John O’Donohue

To me, this cod recipe makes weeknight cooking feel effortless! It's fresh and bright, and comes together in one pan, with tender fish simmered in coconut milk alongside fragrant lemongrass and crisp baby bok choy.

This has quickly become my favorite cod recipe when I want something healthy, cozy, and a little bit special, with minimal effort. Most of the ingredients are pantry staples, and the flavors feel fresh and vibrant. Serve it over jasmine rice to soak up the delicious coconut broth - it's simple, satisfying, and perfect for weeknights. Brian loves this recipe!

Why you’ll love this Cod recipe!

Fast and Easy Dinner. This recipe takes 30 minutes and is all done on the stovetop.

Healthy and Nutritious. Packed with protein, omega-3s, and highly nutritious bok choy- a cruciferous veggie!

Bright Delicious Flavor!. The lemongrass infuses the coconut milk with a rich, aromatic flavor.

Coconut Cod Recipe Ingredients

Wild cod - The star protein, offering mild, flaky texture; true cod, black cod, halibut, or sea bass all work well here.
Baby bok choy - Adds tender greens and a mild, slightly sweet flavor that pairs beautifully with the coconut broth. If you can’t find bok choy, broccoli is a good substitute.
Olive oil - Used to sauté the aromatics and add a touch of richness to the base of the dish.
Shallot and garlic - Form a savory, aromatic foundation with gentle sweetness and depth.
Lemongrass and fresh ginger - Bring bright, citrusy fragrance and warmth; lemongrass paste works well as a convenient substitute.
Coconut milk - Creates a creamy, luscious broth with subtle sweetness that balances the savory flavors. Use full-fat.
Stock - Adds depth and body to the sauce; fish stock or chicken stock are ideal, or simply use water in a pinch.
Salt and yellow curry powder - Season the dish and provide gentle warmth and color; turmeric can be used in place of curry powder.
Fish sauce - Adds savory umami depth and authentic Southeast Asian flavor.
Lime zest and juice - Brighten the dish with fresh acidity; start with a little and adjust to taste.
Optional garnishes (sliced chili peppers, fresh cilantro, chili crisp) - Add heat, freshness, and texture for a vibrant finish.
Jasmine rice (for serving) - A fragrant, fluffy base that soaks up the flavorful coconut broth.

How to Make One-Pan Coconut Cod

1. Pan-sear the bok choy. Warm a large, dry skillet or braiser over medium-high heat. Place the bok choy cut-side down and sear for a few minutes. Remove and set to the side.

baby bok choy cut-side down in braiser to sear.

tongs flipping bok choy to reveal seared side in braiser.

2. Sauté the aromatics and sear the fish. Add extra virgin olive oil to the skillet and reduce to medium heat. Sauté the shallot, fresh garlic, lemongrass, and ginger for about 5 minutes, or until tender and fragrant, then scoot to the edges. Lightly season the fish fillet with kosher salt, then place it in the pan and sear the top side until lightly golden, then flip.

wood spoon sautéing garlic, ginger, and shallots in large pot.

seared cod in pot with sautéed aromatics.

3. Simmer. Add the coconut milk, stock, salt, curry powder, and fish sauce, stir, and then nestle the bok choy into the mixture. Bring to a simmer, then simmer gently covered until the fish is cooked through, about 7 minutes.

cod recipe in pot of coconut broth with seared bok choy and lime zest with tongs.

4. Season, taste, and adjust. Add the fresh lemon zest and a squeeze of lime, adding more lime or lemon juice to preference. Taste and adjust for salt. Add sliced chilies for heat or a little honey for sweetness.

5. Serve. Scoop cooked jasmine rice into each bowl and spoon the coconut broth over the top. Use a spatula to break the fish up into smaller cod fillets for serving. Garnish with fresh cilantro and chili crisp. For extra heat, add chili flakes.

coconut cod recipe in pot of creamy broth with seared bok choy, red chilis, chili crisp, lime half, and fresh herbs.

What is the Best Way to Cook Cod?

Pan-searing is our favorite way to prepare cod because it gives the fish a crispy, golden exterior with a fork-tender, flaky texture on the inside. For best results, pat the cod dry to remove excess moisture before searing to develop a good crust. To ensure it is cooked through, aim for an internal temperature of 145F.

Chef’s Tips

Sear the bok choy in a dry skillet. Bok choy gets tender quickly, and oil may turn it too mushy or slimy. Searing the bok choy in a dry skillet gives it a deep char that pairs nicely with the tangy, fragrant broth.
Keep the cod seasoning simple. In this recipe, we season lightly with salt so the flavors of the aromatic, citrusy broth can infuse the fish.
Simmer time will vary. It takes roughly 7 minutes to simmer the coconut cod, but the timing will depend on the thickness of the fish.
Taste and adjust. This step is key to achieving the perfect balance of flavors. Taste the broth for salt, citrus, heat, and sweetness, adjusting as needed.
Make it vegan. Prepare the fragrant coconut broth with vegetable broth and use our vegan fish sauce. Instead of cod filets, add crispy tofu (season with ground ginger and garlic powder)!

Serving Suggestions

Serve with warm jasmine rice (or even coconut rice or cauliflower rice!) and a drizzle of chili crisp. Add crispy shallots for a crunchy texture. Enjoy this cod recipe on its own or serve it with a simple side Thai salad.

Storage

Let cool to room temperature, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.