Miso-Coconut Poached Cod with Aromatic Pandan Rice Recipe

One bite of this Miso-Coconut Poached Cod with Aromatic Pandan Rice Recipe, and you’ll feel like you’ve been transported to a cozy seaside cottage where the flavors are vibrant yet soothing. The silky coconut broth enriched with white miso gives the cod such a tender, melt-in-your-mouth texture that’s perfectly balanced by aromatic pandan rice. I’ve found it to be a fantastic weeknight meal that feels fancy yet comes together without fuss, making it a new favorite in my rotation.

What I love most about this Miso-Coconut Poached Cod with Aromatic Pandan Rice Recipe is how multilayered the flavors are—fragrant ginger, zingy lime, and that subtle hint of fish sauce, all wrapped up in a comforting coconut bath. It’s special enough for guests but easy to customize for family dinners, and the pandan rice adds an exotic floral note that sets it apart. Trust me, once you try it, you’ll want to keep this one on speed dial!

Ingredients You’ll Need

These ingredients come together seamlessly to create a harmonious flavor profile where every element shines but supports the others. When shopping, look for fresh pandan leaves and good-quality coconut milk—they’re key players here.

• Jasmine rice: Its natural fragrance pairs beautifully with pandan for that classic aromatic feel.
• Avocado oil: I prefer this because of its neutral taste and high smoke point, but you can substitute with any mild oil.
• Ginger: Fresh ginger sliced into coins really infuses the pandan rice with warmth and depth.
• Shallots: Thinly sliced shallots add a gentle sweetness and complexity.
• Garlic: Thin slices ensure the flavor melds gently into both the rice and the cod broth.
• Pandan leaves: These fragrant leaves are essential for that tropical aromatic touch in the rice.
• Low-sodium chicken stock: Using low sodium helps you control the saltiness, especially since miso and fish sauce add salt too.
• Kosher salt: I use Diamond Crystal for consistent seasoning.
• White miso: This adds a subtle umami and creaminess to the poaching liquid without overpowering the cod.
• Coconut milk: Go for Aroy-D or another high-quality, full-fat canned coconut milk for richness.
• Thai chili: Just one thinly sliced gives a gentle heat that wakes up the dish without stealing the spotlight.
• Brown sugar: Balances the salty and tangy elements, creating harmonious flavor layers.
• Three Crabs fish sauce: A splash intensifies the savory depth, so use sparingly at first and adjust to taste.
• Cod: Fresh and flaky cod is ideal—look for firm, thick fillets you can cut into chunks.
• Lime zest and juice: Bright citrus notes perfectly cut through the richness of coconut and miso.
• Cilantro: Finely chopped for a fresh herbal finish just before serving.

Variations

Feel free to make this recipe your own! I’m a huge fan of tweaking spices and herbs depending on the season or what I have on hand, and you can easily adapt it to be lighter or heartier.

• Protein swap: I’ve made this with halibut and even skinless salmon; both work beautifully but adjust the poaching time since salmon cooks faster.
• Heat level: If you like more spice, toss in an extra Thai chili or some fresh sliced bird’s eye chilies for that fiery kick.
• Vegan version: Use firm tofu instead of cod, vegetable stock instead of chicken stock, and swap fish sauce for soy or tamari—still delicious and comforting.
• Rice alternatives: If you’re avoiding rice, jasmine quinoa or even cauliflower rice with infused pandan essence can make a creative twist.

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

Step 1: Infuse the Pandan Rice

Start by rinsing 1 cup of jasmine rice under cold water until it runs clear—this keeps it fluffy instead of sticky. In a saucepan or pot, heat 1 teaspoon of avocado oil over medium heat. Toss in your ginger coins, sliced shallots, and garlic, sautéing gently until fragrant but not browned—about 2 minutes. Add your pandan leaves, rinsed and tied into a knot if desired, then stir in the rice to coat it in all those flavors. Pour in 1½ cups of low-sodium chicken stock along with ¼ teaspoon kosher salt, bring to a boil, cover, and simmer on low for 15 minutes or until tender. Resist the urge to peek too much, or the steam escapes and the rice can cook unevenly.

Step 2: Prepare the Poaching Broth

While your rice simmers, heat 2 tablespoons avocado oil in a wide skillet over medium heat. Add the thinly sliced shallots, finely chopped ginger, garlic slices, and Thai chili. Let them soften and release their aromas for about 3-4 minutes. Then whisk in ¼ cup white miso and pour in the can of coconut milk and 1¼ cups of chicken stock. Stir in a tablespoon of brown sugar and ½ tablespoon Three Crabs fish sauce. Bring this mixture to a gentle simmer—don’t let it boil hard, or you risk breaking the coconut milk’s creaminess.

Step 3: Poach the Cod

Lower the heat to a bare simmer and carefully nestle your cod pieces into the broth. Spoon some of that silky broth over the fish gently. Cover the pan and let the cod cook through, about 8-10 minutes depending on thickness. You’ll know it’s done when the fish flakes easily with a fork yet is still moist and tender. Stir in lime zest and 4 teaspoons lime juice just before removing from heat for that freshness pop.

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

Garnishes

I love finishing this dish with a sprinkle of finely chopped cilantro—the herb’s brightness cuts beautifully through the rich broth. Sometimes I add a few extra thin slices of fresh chili or a tiny drizzle of fish sauce for those who want a punch of umami right at the table. A wedge of lime on the side is non-negotiable in my book.

Side Dishes

This is quite a complete meal on its own, but if you want to add sides, I often serve it with a simple cucumber salad tossed in rice vinegar and sesame seeds for crunch, or lightly steamed bok choy with a drizzle of toasted sesame oil. It keeps the meal light, fresh, and balanced.

Creative Ways to Present

For dinner parties, I like plating the cod atop fluffy pandan rice in shallow bowls, ladling the miso-coconut broth around the fish so it pools like a sauce. A few edible flowers and a sprig of cilantro add a lovely touch. You could also serve in mini coconuts or bamboo bowls for a tropical vibe that always surprises guests!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the cod and broth together in an airtight container to keep the fish moist. The pandan rice is best kept separate to avoid sogginess and to maintain its fluffy texture. Refrigerate both and consume within 2 days for best quality.

Freezing

Freezing poached cod can be tricky since the texture may change slightly. I’ve had decent results freezing just the broth and rice separately, then adding fresh cod or another protein when reheating. If you freeze the fish, it’s best to consume within a month and thaw gently overnight in the fridge.

Reheating

To reheat, warm the broth gently in a saucepan over low heat to prevent curdling of the coconut milk. Add the cod pieces carefully so they don’t break apart further. Reheat the pandan rice separately, covered, with a splash of water to fluff it back up. This method preserves the delicate textures and layered flavors beautifully.

FAQs

Final Thoughts

This Miso-Coconut Poached Cod with Aromatic Pandan Rice Recipe holds a special place in my heart because it beautifully balances comfort and elegance without demanding hours in the kitchen. I cherish how each spoonful delivers rich, comforting flavors wrapped in a fragrant, fresh package. If you try it, I bet you’ll feel the same—that perfect blend of satisfying and inspired cooking that you’ll want to share again and again with family and friends.

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