Miso-Coconut Poached Cod with Aromatic Pandan Rice Recipe
This Miso-Coconut Poached Cod with Pandan Rice is a fragrant and flavorful dish combining tender cod poached in a rich miso-coconut broth, paired with aromatic pandan-infused jasmine rice. The jasmine rice is lightly sautéed with shallots, garlic, and ginger before cooking with pandan leaves and savory chicken stock, imparting a delicate fragrance. The cod is gently poached in a spiced broth of white miso, coconut milk, ginger, garlic, Thai chili, and fish sauce, enriched with lime zest and juice for a bright finish. This dish expertly balances creaminess, umami, and subtle heat for an elegant, wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Poaching and Stovetop
- Cuisine: Asian Fusion
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 chicken stock, low sodium
- 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 cups chicken stock (low-sodium), 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 the Pandan Rice: Heat 1 teaspoon of avocado oil in a pot over medium heat. Add the ginger coins, sliced shallots, and garlic, sautéeing until fragrant and the shallots are translucent, about 2-3 minutes. Add the rinsed jasmine rice and stir to coat the grains with the oil and aromatics.
- Add Liquid and Pandan Leaves: Pour in 1½ cups of low-sodium chicken stock and add the pandan leaves along with ¼ teaspoon kosher salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and liquid absorbed.
- Rest the Rice: Remove the pandan leaves, turn off the heat, and let the rice sit covered for 5 more minutes. Fluff the rice with a fork before serving.
- Begin Poaching Preparation: In a large skillet or shallow pan, heat 2 tablespoons avocado oil over medium heat. Add the thinly sliced shallots, chopped ginger, garlic slices, and Thai chili. Sauté until fragrant and softened, about 3-4 minutes.
- Create the Poaching Broth: Stir in ¼ cup white miso paste, coconut milk, chicken stock (or water), brown sugar, and ½ tablespoon fish sauce. Mix well to combine and bring the broth to a gentle simmer over medium-low heat.
- Poach the Cod: Carefully add the cod pieces to the simmering broth, making sure they are submerged. Poach gently on low heat for 8-10 minutes until the fish is opaque and flakes easily with a fork.
- Finish with Lime and Cilantro: Remove the pan from heat and stir in the lime zest, 4 teaspoons lime juice, and chopped cilantro. Adjust seasoning with additional fish sauce or salt if needed.
- Serve: Plate the fragrant pandan rice alongside or under the poached cod, spooning some of the rich miso-coconut broth over the top. Garnish with extra cilantro or lime wedges if desired.
Notes
- Use low-sodium chicken stock to control the saltiness of both the rice and poaching broth.
- Pandan leaves can be found at Asian markets and add a unique floral aroma; if unavailable, omit or substitute with a small bay leaf but flavor will differ.
- Adjust the amount of Thai chili according to your preferred spice tolerance.
- Be gentle when poaching the cod to prevent breaking the delicate fish pieces.
- Leftover poaching liquid makes a flavorful broth base for soups or can be strained and reduced for sauce.
Keywords: miso cod recipe, coconut poached fish, pandan rice, Asian poached fish dish, fragrant rice with fish, coconut milk cod, easy poached cod, healthy fish recipes