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Thread: Poached Cod in Spicy Coconut Sauce

  1. #1
    Join Date
    Sep 2009

    Poached Cod in Spicy Coconut Sauce

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    This was so easy and delicious I thought others here might enjoy it as well. Original recipe is at the link:

    Following is my slightly modified and primalized version: (the vegetable oil has been substituted with coconut oil, and I skipped the sugar and snow peas entirely).


    1 Tbsp. coconut oil
    1 tsp. green curry paste
    1 Tbsp. grated fresh ginger
    One (400 mL) can coconut milk
    1 cup fish (or chicken) stock
    2 Tbsp. fish sauce (Anchovy paste works in a pinch)
    2 Tbsp. fresh lime juice
    1 lb. cod, cut into 2-inch chunks
    1/2 cup shredded carrots
    1/4 cup chopped fresh basil leaves
    salt and ground pepper

    2 Tbsp. chopped coriander

    1. Heat oil on med-high; stir in curry paste and ginger. Sauté 1 minute; pour in coconut milk and bring to boil. Stir and boil until reduced by half, about 5 to 7 min. Add stock, fish sauce, lime juice.
    2. Reduce heat to simmer and add cod. Poach for 3 to 4 min. or until cod is just cooked. Place cod in 4 soup bowls and keep warm.
    3. Bring liquid to boil and boil for 2 min. Add carrots and basil and cook another 1 min. Add salt, pepper and more lime if needed. Pour sauce on cod and garnish with coriander.
    Serves 4.

  2. #2
    Join Date
    Aug 2010
    Sacramento, California
    Wow! Sounds great!

  3. #3
    Join Date
    Nov 2010
    Albuquerque NM
    Yum thank you for sharing! this is sitting in my oven, I was looking for something primal friendly to do with cod. The sauce is amazing, I threw in some bok choi since I had it, nice to add some green stuff in there! I served it with some sweet sliced radishes in a sesame mustard sauce.

  4. #4
    Join Date
    Feb 2011
    Denver Suburbs, CO
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    I just made this for dinner (minus the fish sauce, curry and lime - oops) and it was awsome. Even my 3yr old liked it (you know those picky toddlers)! The cod it totally overcome by the coconut so even my teenager didn't mind the fish. This recipe is definitely a keeper!

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