Looking for a flavorful and easy-to-make dish for your next meal? Look no further than this Miso-Coconut Poached Cod with Pandan Rice recipe! The delicate flavors of the cod poached in a rich miso-coconut broth paired with fragrant pandan rice make this dish a standout option for any occasion.
Why You’ll Love This Recipe:
- The combination of miso and coconut creates a unique and delicious flavor profile.
- This recipe is quick and easy to prepare, perfect for busy weeknights.
- The dish is versatile and can be easily adapted for meal prep or entertaining guests.
Ingredient Notes:
Pandan Rice:
- Jasmine rice, rinsed
- Avocado oil
- Ginger, shallots, and garlic for flavor
- Pandan leaves for a subtle, aromatic taste
- Chicken stock for richness
- Kosher salt for seasoning
Poached Cod:
- Avocado oil
- Shallots, ginger, garlic, and Thai chili for a flavorful base
- White miso for umami richness
- Coconut milk for creaminess
- Chicken stock or water for the broth
- Brown sugar for a hint of sweetness
- Three Crabs fish sauce for depth of flavor
- Cod fillets for the main protein
- Lime zest and juice for a refreshing touch
- Cilantro for garnish
Step-by-Step Instructions:
- In a pot, heat avocado oil and sauté ginger, shallots, and garlic until fragrant.
- Add rinsed jasmine rice and pandan leaves, then pour in chicken stock and salt. Cook until rice is fluffy.
- In a separate pan, heat avocado oil and cook shallots, ginger, garlic, and Thai chili until softened.
- Add white miso, coconut milk, chicken stock, brown sugar, and fish sauce. Simmer until flavors meld.
- Gently add cod pieces to the broth and poach until cooked through.
- Finish with lime zest, lime juice, and chopped cilantro.
Helpful Tips:
- Rinse jasmine rice until water runs clear to remove excess starch.
- Use fresh pandan leaves for the best aroma in the rice.
- Adjust the spice level by adding more or less Thai chili.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Expert Tips for the Best Results:
- Use fresh cod for the best texture and flavor.
- Taste the broth as you cook and adjust seasoning as needed.
- Garnish with extra cilantro and a squeeze of lime before serving for a burst of freshness.
Serving Suggestions:
Pair this Miso-Coconut Poached Cod with Pandan Rice with a side of steamed vegetables or a crisp green salad. For drinks, a chilled glass of white wine or a refreshing cucumber mint cooler would complement the flavors perfectly.
Storage and Reheating Tips:
To store, keep the rice and cod separated in airtight containers in the refrigerator. Reheat gently in the microwave or on the stovetop, adding a splash of water to prevent drying out.
Frequently Asked Questions:
- Can I use a different type of fish for this recipe?
Yes, you can substitute cod with other white fish like halibut or haddock. - Is pandan rice difficult to make?
Not at all! Just follow the step-by-step instructions for perfect pandan rice every time. - Can I make this recipe ahead of time?
While the dish is best enjoyed fresh, you can prepare the components separately and assemble just before serving for the best results.
Conclusion:
Try this Miso-Coconut Poached Cod with Pandan Rice recipe for a delightful and exotic meal experience. Don’t forget to share your feedback and enjoy the delicious flavors of this dish with your loved ones!
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Miso-Coconut Poached Cod with Pandan Rice
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Description
Experience the delicate flavors of miso-coconut poached cod served over fragrant pandan rice, infused with a hint of ginger and shallots, creating a harmonious and satisfying dish.
Ingredients
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 cup 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
- Cook Pandan Rice: Heat oil in a pot, sauté ginger, shallots, garlic. Add pandan leaves, rice, stock, salt. Cook until done.
- Poach Cod: Sauté shallots, ginger, garlic, chili. Stir in miso, coconut milk, stock, sugar, fish sauce. Add cod, simmer. Finish with lime, cilantro.
Notes
- Adjust spice level by adding more or less Thai chili.
- Substitute cod with other firm white fish like halibut or sea bass.
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 50 mg