Poached cod with spiced coconut broth and udon noodles
- Helena Busiakiewicz
Published: October 1, 2024 at 2:01 PM
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Serves 2
Easy
Prep: 10 mins
Cook: 25 mins
0 reviews
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Make these quick, nourishing noodle bowls packed with aromatics to warm up on cold winter nights
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Try our recipe for poached cod with spiced coconut broth and udon noodles then try our yaki udon, Shanghai noodles, and kimchi noodles. Now try more noodle recipes.
Poached cod with spiced coconut broth and udon noodles recipe
Ingredients
Nutrition
-
2 tbsp coconut oil
-
1 shallot
finely chopped
-
3 garlic cloves
finely chopped
-
10g coriander
stalks finely chopped, leaves picked
-
1 red chilli
finely chopped
-
20g ginger
finely chopped
-
1 lemongrass stalk
bashed and tied in a knot
-
5g turmeric
grated, or 1 tsp ground turmeric
-
1 tsp coriander seeds
lightly bashed
-
3 lime leaves
-
400ml coconut milk
-
2 tsp palm sugar
-
2 tbsp fish sauce
-
2 limes
1 juiced, 1 cut into wedges to serve
-
250g Norwegian cod loin fillets
-
300g mixed stir-fry vegetables
(ours contained long-stemmed broccoli, pak choi and baby corn)
-
2 x 150g straight-to-wok udon noodles
Nutrition: PER SERVING
- kcal838
- fat47.4g
- saturates39.4g
- carbs60.7g
- sugars16g
- fibre9.9g
- protein37.2g
- salt5g
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Method
-
step 1
Put a deep wok or frying pan over a medium heat. Gently melt the coconut oil and, once hot, cook the shallot for 3-4 mins or until beginning to soften. Add the garlic, coriander stalks, chilli, ginger, lemongrass and turmeric, and cook for 5-6 mins, stirring all the while.
-
step 2
Add the coriander seeds and lime leaves, and cook for another 2-3 mins. Pour in the coconut milk and bring to a simmer. Sprinkle in the palm sugar, fish sauce and lime juice.
-
step 3
Put the veg in the pan and cook for 3-4 mins. Season the cod lightly with salt, then lay in the pan. Put on a lid and cook for 3-4 mins or until the cod is just cooked through but the vegetables retain a bite.
-
step 4
Divide the noodles between two bowls and pour over the hot broth. Sprinkle with coriander leaves and serve with more lime wedges to squeeze over.
Try more cod recipes.
Authors
Helena Busiakiewicz
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