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
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 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