It’s no secret now that I’m a big fan of Thai food. Thai aromatics to be exact. The fragrance of lemongrass and galangal just sends me into a state of food trance. These herbs are a staple in my pantry, it’s almost a sin if it ever runs out at home. Even my room reed diffuser oil is lemongrass, and so is my massage oils. LOL. A bit obsessive, I know.
If you look at the ingredient list, you’d probably have guessed that this dish is Thai inspired. It’s an easy meal to prepare. You can use any meaty white fish for this recipe. Here I’m using Wild Alaskan Ling Cod from The Alaska Guy. I’d consider it as a one pot meal if I don’t consider the rice prepared with the rice cooker. The fish and vegetables takes no time at all to cook, but the aromatic lends such lovely flavours to the broth.
Poach Cod in Lemongrass Coconut Milk
- 4 160g boneless, skinless Alaskan Cod fillet (or any white fish)
- 1 package of nai bai cleaned
- 400 ml coconut milk
- 1 chilli padi smashed (optional)
- 4 cloves garlic minced
- 2 shallots minced
- 6 slices of galangal
- 2 lemongrass bruised and cut into 2 inch pieces
- 2 cilantro root
- 2 lime leaves crushed
- Handful of fresh Thai basil
- Juice of 1 lime
- 1 tbsp fish sauce
- Salt and pepper to taste
- 1 tbsp coconut oil or cooking oil
- Cilantro to garnish
Season cod with salt and pepper on both sides.
Heat oil in pan on medium high heat.
Saute chilli, garlic, and shallot for 1 minute.
Add lemongrass and galangal, saute for another minute.
Pour in coconut milk, lime leaves, basil leaves, cilantro roots, and fish sauce.
Add cod to pan. Fish doesn’t need to be fully submerged.
Bring coconut milk to boil, lower heat to a gentle simmer.
Cover and cook for about 5 minutes.
Remove cod from coconut broth, and add nai bai.
Cover and allow to cook until vegetable is wilted. About a minute.
Remove from heat and stir in lime juice.
Spoon nai bai and broth over fish, and garnish with cilantro leaves.