Coconut Milk Poached Cod

Mariel Witmond
Mariel Witmond

19 December, 2018

Coconut Milk Poached Cod

p>My husband was coming back from a business trip in Berlin, tired from his travels and I wanted to surprise him with a nice dinner when he got home. True to form, I didn’t want to spend too much time making it or overthinking it! Knowing I wanted to make us fish, I picked up some fresh cod from the fish mongers and set about looking for recipes, googling how to cook cod using coconut milk as I had a lot on hand. This is the best recipe I came upon with some changes and additions I played with, which, fortunately, on this occasion worked! It may look like a lot but this literally took me about 20 minutes max to prepare and make!

INGREDIENTS:

  • 1 tablespoon grass fed ghee
  • 1 red chillies or 3 thai red peppers
  • 1 lime
  • 1 cup chicken broth
  • 1 can coconut milk (about 1 ¾ cups)
  • ½ tsp. sea salt
  • 2 cod filets
  • 2 courgettes (1 bag courgetti pasta)
  • 4 cups spinach
  • kimchi
  • small brown shrimp
  • Broccoli (1 large or two small broccoli heads)

Cut the peppers/chillies into small pieces and zest the lime before slicing it in half. Using a frying pan, place the ghee in the pan and cook the chillies and lime zest for 2 minutes. In the same pan add the coconut milk, chicken broth, squeezed lime and bring them to a boil. Add the cod filets and cook for 5 minutes, then turn them over and cook for up to another 5 minutes until flaky. Then remove the filets from the broth and put the spinach in to cook until tender and add the courgetti pasta for a couple of minutes towards the end. At the same time gently steam your broccoli.

Using tongs, place the courgetti pasta and spinach at the bottom of the plate, add the fish filet on top, pour the remaining brother on top, add a layer of kimchi and sprinkle on some of the brown shrimp. Add the broccoli around and enjoy this amazingly delicious feast!

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