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Poached Cod in Lemongrass Broth over Baby Spinach

Poached Cod in Lemongrass Broth over baby Spinach | www.feastingathome.com

5 from 1 reviews

A light and flavorful main dish featuring Poached Cod in a fragrant Lemongrass Broth over a bed of baby spinach.

Scale

Ingredients

Notes- do no cook chilies in the broth, it will get too spicy. Simple add to individual bowls at the end.

Shallot (vs onion) gives this the best flavor.

Instructions

  1. Cut fish into 2 pieces and season with a little salt and pepper, set aside.
  2. Heat oil in a medium-large sauce pan or pot, over medium heat.
  3. Add shallots, garlic, ginger and 3 tablespoons finely chopped lemongrass.
  4. Saute, stirring often, until fragrant and golden, about 4- 5 minutes. Add water, salt and fish sauce. Bring to a simmer and simmer for 5 minutes to allow flavor to develop. Add coconut milk ( both solids and water), and a generous squeeze of lime. ( you could make this ahead & refrigerate at this point)
  5. Gently, place fish in the simmering broth, spooning the fragrant liquid over the fish. Simmer for just a few minutes ( 3 minutes) taking care not to overcook.
  6. Place a generous mound of baby spinach in two bowls. Carefully lift out the fish from the broth and place over the bed of spinach. Using a ladle, divide the broth between the two bowls. Top with shredded or sliced radish, sliced jalpeno or red chilies ( for heat).
  7. Enjoy!