EBT-Friendly: 100% of ingredients

From Zena Kamgaing

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A viral, incredibly flavorful dish where flaky white fish is gently poached in a rich, aromatic coconut broth infused with lemongrass, ginger, garlic, and a hint of heat. The broth is so good you’ll want to drink it straight from the bowl—serve with rice to soak up every last drop.

Ingredients:

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•   4 cod loins (or any flaky white fish)
•   1 onion
•   4 cloves garlic
•   15 g ginger (peeled)
•   1 red chili (optional)
•   2 stalks lemongrass (tough outer layer removed)
•   vegetable oil (or coconut oil)
•   2 400g tin good-guality coconut milk
•   2 tbsp fish sauce
•   1 stock cube (vegetable or chicken)
•   1 tsp sugar
•   1 spring onion (thinly sliced)
•   1 small handful coriander (fresh, finely chopped)
•   drizzle chili oil (optional)
•   cooked rice
•   lime wedges

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Season the fish: Pat dry 4 cod loins or fillets (about 150g each). Season generously with salt on both sides. Refrigerate for 30 minutes—this will both season the cod and firm up its flesh, making it less likely to fall apart while poaching.
2. Prepare the aromatics: While the fish chills, thinly slice 1 onion, 4 garlic cloves, 15g fresh ginger, and 1 red chilli (if using). Using the flat side of a chef’s knife, bash 2 lemongrass stalks to release the aromatic oils, then slice very, very thinly. (If you don’t slice the lemongrass finely, it won’t break down in the sauce well and will be a pain to chew.) Alternatively, you can blitz all the aromatics in a food processor.
3. Sauté the aromatics: Heat 1-2 tablespoons of vegetable or coconut oil in a medium saucepan over medium heat. Add the prepared aromatics and season with salt and pepper. Cook, stirring occasionally, until softened, about 10 minutes.
4. Make the coconut broth: Add 2 x 400g tins of good-quality coconut milk (at least 70% coconut extract), 2 tbsp fish sauce, 1 stock cube, and 1 tsp sugar. Season with additional salt and pepper to taste. Stir to combine.
5. Simmer the broth: Bring the coconut broth to a simmer over medium-high heat. Then cover, reduce the heat to low/medium-low, and simmer for 30 minutes to allow the flavors to meld and deepen.
6. Poach the fish: Gently add the seasoned cod fillets to the simmering coconut broth. Cover and cook until the cod is just cooked through, about 5-8 minutes, depending on thickness. When done, the flesh will flake easily when gently pressed.
7. Serve: Carefully transfer the cod fillets to a shallow serving bowl. Ladle the fragrant coconut broth over the top. Garnish with thinly sliced spring onion, finely chopped fresh coriander, and an optional drizzle of chilli oil. Serve with cooked rice (to soak up the broth), a side of steamed vegetables, and lime wedges for squeezing over. Enjoy!