Poached Cod in Lemongrass Broth with Baby Spinach
Ingredients
The broth
-
1
medium
shallot, finely chopped
-
2-3
cloves
garlic, rough chopped
-
¼
cup
lemongrass, finely chopped (or lemongrass paste)
-
1
teaspoon
ginger, chopped
-
4
cups
chicken stock (or water)
-
1
teaspoon
kosher salt
-
2
teaspoons
fish sauce
-
½
cup
coconut milk
-
1
lime
lime juice to taste
The fish and greens
-
6-8
ounces
white fish (True Cod, black cod, halibut, sea bass)
-
5
ounces
baby spinach
The garnish (optional)
-
to taste
radish, sliced
-
to taste
jalapeno slices or red chilies
-
to taste
basil leaves
Cooking fat
-
1-2
teaspoons
coconut oil
Instructions
- Cut the fish into 2 pieces and season with salt and pepper.
- Heat coconut oil in a medium-large saucepan over medium heat.
- Add shallots, garlic, ginger, and lemongrass, and sauté until fragrant and golden for about 4-5 minutes.
- Add chicken stock, salt, and fish sauce, and bring to a simmer for 5 minutes.
- Stir in coconut milk and lime juice, adjusting to taste.
- Gently place the fish in the simmering broth, spooning the broth over the fish, and simmer for about 3 minutes.
- Place a mound of baby spinach in two bowls.
- Carefully lift the fish from the broth and place it over the spinach.
- Ladle the broth over the fish and spinach, and garnish with radish, jalapeno, and basil if desired.
Nutrition Facts (estimated)
Servings
2
Calories
302
Total fat
16.4g
Total carbohydrates
7.6g
Total protein
25.1g
Sodium
1421.2mg
Cholesterol
68mg
You might also like