Yellow Curry Poached Cod

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cod poached in a yellow curry sauce and served over rice with scallions and cilantro

servings: 4


  • 4 cod filets (approximately 6 ounces each)
  • 1 ⅓ cup jasmine rice
  • 1 ⅔ cups water
  • kosher salt
  • neutral oil, as needed
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • ½ tsp ground coriander
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 1 tbsp yellow curry paste
  • 1 (13.5 fl oz) can coconut milk
  • 2 sprigs of cilantro
  • freshly cracked black pepper
  • 1 lime, juiced
  • 12 tsp fish sauce
  • 2 scallions, thinly sliced
  • 2 tbsp cilantro leaves
  • watercress (optional)


  1. Allow the cod to sit at room temperature for about 20 minutes while you prep (mince, measure, etc.) the rest of the ingredients.
  2. Combine the jasmine rice, water, and a pinch of salt in a medium saucepan over high heat. Stir well and bring to a boil. Reduce the heat to low (a gentle simmer) and cover the pan with a lid. Cook for 12 minutes.
  3. Meanwhile, heat a deep 12” saute pan over medium heat. Add enough oil to coat the bottom. Once hot, add the shallot, garlic, ginger, and a pinch of salt. Cook for 1-2 minutes. Stir in the coriander, turmeric, cinnamon, and curry paste. Cook for another minute or so.
  4. Whisk the coconut milk into the spice mixture. Add the sprigs of cilantro and a few good cracks of black pepper. Bring the liquid to a simmer. Submerge the filets of cod into the sauce. Cover the pan and reduce the heat to medium-low. Poach the cod at a gentle simmer for about 8 minutes, or until cooked through.
  5. Turn the heat off the rice and let sit for 10 minutes. Fluff with a fork.
  6. Plate the cod over the rice. Add the lime juice and fish sauce to the sauce. Whisk to combine and season more if needed. Spoon the sauce over the cod and rice. Garnish with the scallions, cilantro leaves, watercress (optional), and black pepper.