Description

This vibrant Miso-Coconut Poached Cod served with fragrant Pandan Rice is a delightful fusion dish combining delicate, tender cod poached in a rich, flavorful miso and coconut broth with aromatic jasmine rice infused with pandan leaves. The dish balances savory, sweet, and citrusy notes, offering a comforting yet exotic meal perfect for any occasion.

Ingredients

Scale

Pandan Rice

1 cup jasmine rice, rinsed
1 teaspoon avocado oil
½ inch ginger, cut into coins
¼ cup shallots, thinly sliced
2 cloves garlic, thinly sliced
2 pandan leaves
1½ cups low-sodium chicken stock
¼ teaspoon kosher salt, Diamond Crystal

Poached Cod

2 tablespoons avocado oil
¾ cup shallots, thinly sliced
2½ tablespoons ginger, finely chopped
4 cloves garlic, thinly sliced
1 Thai chili, thinly sliced
¼ cup white miso
1 can (14 ounces) coconut milk, Aroy-D
1¼ cup low-sodium chicken stock or water
1 tablespoon brown sugar
½ tablespoon Three Crabs fish sauce, plus more to taste
1½ pounds cod, cut into 3-inch long pieces
1 lime, zested
4 teaspoons lime juice
2 tablespoons cilantro, finely chopped

Instructions

Prepare Pandan Rice: Heat 1 teaspoon avocado oil in a pot over medium heat. Add the sliced shallots, garlic, and ginger coins, sautéing until fragrant and translucent, about 3 minutes. Add the rinsed jasmine rice and stir to coat the grains with the aromatics and oil. Tie the pandan leaves into a knot and add them to the pot along with the chicken stock and kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15 minutes or until rice is tender and liquid absorbed. Remove from heat and let sit covered for another 5 minutes before fluffing.
Sauté Aromatics for Poaching Liquid: In a deep skillet or saucepan, heat 2 tablespoons avocado oil over medium heat. Add the thinly sliced shallots, finely chopped ginger, thinly sliced garlic, and Thai chili. Cook, stirring frequently, until the shallots are soft and translucent, about 4-5 minutes, releasing their fragrance.
Create Poaching Broth: Add the white miso to the skillet and stir for about 1 minute to combine with the aromatics. Pour in the coconut milk and low-sodium chicken stock (or water), stirring to dissolve the miso evenly. Add brown sugar and fish sauce, then bring the mixture to a gentle simmer. Taste and adjust seasoning with additional fish sauce if desired.
Poach the Cod: Gently lower the 3-inch pieces of cod into the simmering broth, making sure they are partially submerged. Poach over low heat for 8-10 minutes or until the fish is opaque and flakes easily with a fork. Avoid boiling to keep the fish tender.
Finish and Serve: Remove the cod pieces carefully from the broth and arrange on serving plates. Stir lime zest, lime juice, and chopped cilantro into the remaining broth to brighten flavors. Spoon some of the broth over the cod and serve alongside the fragrant pandan rice for a beautifully balanced meal.

Notes

Use low-sodium chicken stock to control salt levels in the dish.
Adjust chili quantity based on heat preference.
If pandan leaves are unavailable, substitute with a small piece of lemon grass or omit; however, pandan adds a distinctive aroma.
Ensure the poaching broth simmers gently to keep cod tender and moist.
For a vegan version, substitute chicken stock with vegetable stock and omit fish sauce, replacing it with soy sauce or tamari.

Keywords: Miso Cod, Coconut Poached Fish, Pandan Rice, Asian Fusion, Healthy Seafood Recipe