Miso-Coconut Poached Cod with Pandan Rice Recipe

If you’re looking to impress with a dish that feels both exotic and comforting, this Miso-Coconut Poached Cod with Pandan Rice recipe is going to be your new go-to. The way the creamy coconut and savory miso gently embrace the tender cod is honestly something special, creating layers of flavor that surprise you with every bite. Plus, pairing it with fragrant pandan-infused jasmine rice just elevates the whole meal to something unforgettable.

What I love most about this recipe is how approachable it is despite sounding fancy. It’s perfect for those cozy dinner nights when you want something a little outside the ordinary, but without spending hours in the kitchen. I’ve made this for weeknight dinners and even for get-togethers, and it always earns compliments — especially when you mention that magical miso-coconut combo. Trust me, once you try this Miso-Coconut Poached Cod with Pandan Rice recipe, it’s going to linger in your dinner rotation!

Ingredients You’ll Need

Every ingredient here plays an important role in balancing flavor, from the creamy coconut milk and salty miso to the aromatic pandan leaves that give the rice its signature fragrance. A few shopping tips — find good-quality fresh cod if you can, and don’t skip on the pandan leaves if you want that authentic aroma. If you can’t find pandan, I’ll share some alternatives down the line.

• Jasmine rice: This is your base for fragrant, slightly sticky pandan rice. Rinse it well for the best texture.
• Avocado oil: I prefer avocado oil for its mild flavor and high smoke point which works perfectly for sautéing shallots and garlic.
• Ginger: Use fresh ginger to add brightness and warmth to both the rice and poached fish.
• Shallots: These bring a gentle sweetness and depth, especially when lightly sautéed.
• Garlic: Thin slices get infused fully into the coconut-miso broth, giving that lovely aromatic richness.
• Pandan leaves: Key for that signature rice smell, they’re a must-have if you want to nail authenticity.
• Low-sodium chicken stock: Using this adds subtle savory notes without overpowering the dish.
• White miso: This is your umami powerhouse, lending a gentle saltiness and complexity.
• Coconut milk (Aroy-D brand preferred): A rich, creamy base makes the poaching liquid silky and flavorful.
• Thai chili: Adjust based on your heat preference — I love the subtle punch it gives.
• Brown sugar: Just a touch to balance the savory and tangy flavors.
• Three Crabs fish sauce: This authentic fish sauce adds a savory depth — don’t skip it!
• Fresh cod: Use thick, even-sized pieces for even cooking in the poaching liquid.
• Lime zest and juice: I like how the citrus cuts through the richness and brightens every bite.
• Cilantro: A fresh finish that adds a pop of color and herbaceous note to the final dish.

Variations

I’m a big believer that a recipe should welcome your own twist, so I often switch things up based on what I have or how adventurous I’m feeling in the kitchen. This Miso-Coconut Poached Cod with Pandan Rice recipe is no exception. You can personalize it with little swaps or additions that still keep the essence but make it your own.

• Variation: I sometimes swap the cod for salmon when I want a richer fish — it still poaches beautifully and pairs well with the coconut broth.
• Spice level adjustment: Add more Thai chili for a fiery kick, or leave it out if you prefer mild flavors.
• Vegetarian adaptation: Try tofu steaks poached in the same miso-coconut liquid and serve with pandan rice for a veggie-friendly version.
• Gluten-free tweak: Make sure your miso and fish sauce are gluten-free; most traditional products are, but a quick label check helps.
• Seasonal additions: Stir steamed or sautéed greens like bok choy or baby spinach on the side for a fresh, healthy touch.

How to Make Miso-Coconut Poached Cod with Pandan Rice Recipe

Step 1: Prepare the fragrant pandan rice

Start by rinsing the jasmine rice until the water runs clear — this is key to keeping your rice fluffy, not sticky or gummy. Next, heat the avocado oil in a pot on medium, and sauté the ginger coins, shallots, and garlic until they’re soft and fragrant. Toss in the rinsed rice and pandan leaves, then pour in the chicken stock with a pinch of kosher salt. Bring everything to a boil, then cover and reduce the heat to low to let the rice steam gently for about 15 minutes. I like to let it rest off the heat for 5 more minutes; this locks in moisture and makes the rice beautifully tender every time.

Step 2: Make the miso-coconut poaching broth

In a large skillet or shallow pan, warm avocado oil over medium heat. Add thinly sliced shallots, finely chopped ginger, garlic, and Thai chili. Cook until the aromatics soften, roughly 2-3 minutes, stirring frequently so they don’t brown. Now stir in the white miso paste, coconut milk, chicken stock (or water), brown sugar, and fish sauce. Gently whisk everything together until the miso fully dissolves and the broth is smooth. Keep the heat on medium-low — this gentle simmer is essential, as too high heat might curdle the coconut milk.

Step 3: Poach the cod to tender perfection

Once your broth is gently simmering, lower the heat to a bare ripple and carefully add the cod pieces. The key here is patience: don’t let the broth boil, or you risk toughening the fish. Poach the cod for about 6-8 minutes depending on the thickness until it turns opaque and flakes easily when tested with a fork. As it cooks, spoon some of the broth over the fish occasionally to keep it moist and infused with flavor.

Step 4: Brighten with lime and fresh herbs

Right before serving, add the lime zest and juice to the broth along with freshly chopped cilantro. Stir gently to combine and taste the broth to adjust seasoning—often a splash more fish sauce or lime juice can elevate it just right. The citrus freshness really cuts through the richness and brightens the dish beautifully.

How to Serve Miso-Coconut Poached Cod with Pandan Rice Recipe

Garnishes

I always love finishing this dish with a sprinkle of extra fresh cilantro and some thinly sliced Thai chili rings if I’m feeling fancy or want a touch more heat. Sometimes, a few toasted sesame seeds can add a subtle nutty crunch. I find the brightness of extra lime wedges on the side is a game-changer — giving you the option to zip your bites with fresh acidity.

Side Dishes

My go-to sides with this Miso-Coconut Poached Cod with Pandan Rice recipe are simple steamed greens like bok choy or snap peas sautéed lightly with garlic and a splash of soy sauce. Crunchy cucumber salad also pairs nicely, offering a refreshing contrast to the rich, creamy cod. If you want something heartier, a crisp Asian slaw brings color and texture to the plate.

Creative Ways to Present

For special occasions, I like serving this dish family-style in a deep, beautiful ceramic bowl with the cod nestled on top of the pandan rice, ladling broth generously around. Garnish with vibrant herbs, chili, and lime wedges right on the table so everyone can customize their bowls. It feels festive and inviting — like something you’d get in a cozy modern Asian restaurant.

Make Ahead and Storage

Storing Leftovers

I store leftover cod and broth together in an airtight container in the fridge, and keep the pandan rice separate. Separating the rice helps keep it from becoming gummy. The fish stays tender and flavorful when stored gently in the broth, and the rice reheats better on its own.

Freezing

Freezing the poached cod and broth is possible but I’ve found the texture changes a bit — sometimes the fish can turn flaky and less delicate. If you do freeze it, thaw slowly overnight in the fridge and reheat gently. I don’t recommend freezing the pandan rice as it tends to lose its lovely aroma and texture.

Reheating

Reheat the cod and broth on the stovetop over low heat, just enough to warm through without simmering. Stir gently and avoid high heat to keep the coconut milk from separating. For the rice, I sprinkle a little water on top and cover it while reheating in the microwave or on the stove to regain softness and steam it back to life.

FAQs

Final Thoughts

This Miso-Coconut Poached Cod with Pandan Rice recipe has quickly become one of my favorites for those times when I want a dish that feels special but isn’t complicated. Every step feels like you’re crafting something thoughtfully layered and soulful, yet it all comes together in less than an hour. If you’re ready to treat yourself or surprise your friends with something truly delicious and comforting, I can’t recommend this recipe enough. Give it a try — I’m pretty sure it’ll become a beloved classic in your kitchen just like it did in mine.

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