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Poached Cod in Lemongrass Broth over baby Spinach |

Poached Cod in Lemongrass Broth over Baby Spinach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews


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


Units Scale
  • 68 ounces white fish ( True Cod, black cod, halibut, sea bass- I used True Cod in the photos)
  • 12 teaspoons coconut oil
  • 1 shallot- finely chopped ( Shallot vs. onion, makes for a more flavorful broth)
  • 23 garlic cloves- rough chopped
  • 1/4 cup tablespoons finely chopped lemongrass or use lemongrass paste
  • 1 teaspoon chopped ginger
  • 4 cups chicken stock ( or sub water)
  • 1 teaspoon kosher salt
  • 2 teaspoons fish sauce
  • 1/2 cup coconut milk, more to taste
  • 1 lime- lime juice to taste, start with half a lime, taste, adjust.
  • 5 ounces baby spinach
  • Optional additions- shittake mushrooms, radish, thai basil, bean sprouts, jalapeno slices, cripsy shallots. Add kefir lime leaves or galanga to the broth for extra flavor.



  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 stock, 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) Taste, adjust salt, lime and add more coconut milk if you prefer it richer. If broth is too salty for you- add a little water.
  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!


Do not cook chilies in the broth, it will get too spicy. Simply add to individual bowls at the end.

Shallot (vs onion) gives this the best flavor.


  • Serving Size:
  • Calories: 302
  • Sugar: 1.3 g
  • Sodium: 1421.2 mg
  • Fat: 16.4 g
  • Saturated Fat: 9.4 g
  • Carbohydrates: 7.6 g
  • Fiber: 1.9 g
  • Protein: 25.1 g
  • Cholesterol: 68 mg