Poached cod is simmered in a miso-infused coconut broth that enhances its natural buttery texture while keeping it perfectly tender. Served over pandan rice, this dish balances flaky fish, savory depth, and subtle sweetness in every bite.

For more delicious cod recipes, try my Cod en Papillote and Panko and Parmesan Crusted Baked Cod next.

poached cod in coconut lime broth and pandan rice

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Poaching is one of my favorite ways to cook fish because it keeps the fillets tender and delicate, allowing them to absorb every bit of flavor in the broth. This poached cod in coconut milk is gently simmered, so it stays moist while soaking up the miso’s savory depth and the subtle sweetness of coconut.

This dish is simple but intentional. Every ingredient contributes to the balance of flavor and texture. The broth is infused with garlic, ginger, and shallots, giving each bite a warm, aromatic richness that complements the fish. Served over fragrant pandan rice, every spoonful is layered with the flavorful notes of umami, citrus, and herbs.

Why This Recipe Works

Fool-Proof Method – This recipe walks you through how to poach cod perfectly, ensuring the fish stays moist and flaky without overcooking.
Flavorful – The combination of miso, coconut milk, and aromatics creates a deeply flavorful broth that enhances the natural richness of the fish.
Amazing Rice Bowl Recipe – This dish has the comfort of a rice bowl, with tender poached cod, fragrant pandan rice, and a savory coconut miso broth that seeps into the rice for a rich, satisfying bite.

Tools You’ll Need

Rice Cooker
Large pot or deep skillet
Wooden Spoon or spatula
Tongs or slotted spoon

Ingredients You Will Need for Poached Cod

Here is a breakdown of what you will need to make this recipe. For actual measurements, see the recipe card at the end of this post.

Pandan Rice

Jasmine rice – The base of this dish, jasmine rice brings a subtle floral aroma and the perfect texture to soak up the broth.
Avocado oil – A light, neutral oil that helps toast the aromatics, enhancing their flavor before cooking.
Ginger, shallots, and garlic – This trio infuses the rice with warmth, depth, and a savory-sweet balance that complements the pandan.
Pandan leaves – These add an unmistakable fragrance, giving the rice its signature infused aroma and delicate floral notes. Fresh pandan may be difficult to come by, but you can find pandan leaves in the frozen section of some Asian grocery stores. Seafood City and H-Mart are guaranteed to have it.
Chicken stock – Cooking the rice in stock instead of water builds layers of flavorful richness right from the start.
Kosher salt – Just a touch to bring out the natural flavors in the rice without overpowering the aromatics.

Poached Cod

Avocado oil – Used to sauté the aromatics, adding richness while keeping the dish light.
Shallots, ginger, garlic, and Thai chili – These aromatics create the foundation of the broth, bringing sweetness, spice, and warmth to balance the creamy coconut milk.
White miso – A deep, umami-packed addition that enhances the broth’s savory-sweet complexity.
Coconut milk – The key to a luscious poached cod in coconut milk, lending a silky texture and a hint of natural sweetness.
Chicken stock or water – Helps create a balanced poaching liquid, keeping the broth light yet flavorful.
Three Crabs Fish sauce – Just a small amount adds depth and umami, rounding out the flavors of the broth.
Cod – A naturally tender, delicate fish that stays moist and flaky when poaching in the aromatic broth.
Lime zest – Adds a bright, citrusy finish that cuts through the richness of the coconut and miso.
Cilantro – A fresh, herbaceous touch to balance the savory, creamy elements of the dish.

A close-up of raw jasmine rice in a rice cooker, topped with sliced ginger, garlic, shallots, and tied pandan leaves, ready for cooking.

How To Make Poached Cod

Below is a summary of how to make this delicious rice bowl with fish. For a complete and detailed list of steps, see the recipe card at the end of this post.

Pandan Rice

Add rinsed rice, ginger, garlic, shallot, pandan leaves, oil, salt, and chicken stock to a rice cooker. Set rice cooker according to machine’s instructions. Meanwhile, make the poached cod.

A rice cooker filled with jasmine rice, aromatic pandan leaves, sliced ginger, garlic, and shallots, submerged in chicken stock before cooking.

Poached Cod

In a large pot, heat oil in large skillet over medium heat. Add shallot and ginger, cook for 3 minutes. Add garlic and season to taste with kosher salt. Cook for an additional 2 minutes.

2. Add miso and stir frequently until miso is lightly caramelized, about 2 mins.

3. Add 2 cups of chicken stock, (or water), coconut milk, and fish sauce and bring to a boil over high heat. Cook until liquid is slightly reduced. Lower heat to medium-low.

4. Add cod and simmer just until cooked through, ~4mins. Stir in lime zest and juice. Adjust seasoning for taste with more fish sauce, if needed.

5. Prepare bowls with rice. Top with cod and spoon sauce over fish and pandan rice cilantro. Enjoy!

Thinly sliced shallots, garlic, and ginger sizzling in a pan, releasing their aroma as they cook.

How Long to Poach Cod

Poaching cod is quick and gentle, taking about 4 minutes for the fillets to turn tender and flaky. The key is to keep the liquid at a low simmer rather than a rolling boil, which can break apart the fish and make it tough. Once the cod turns opaque and flakes easily with a fork, it’s ready to serve. Removing it promptly from the heat prevents overcooking, so it stays moist and delicate.

Tips and Tricks

Use a gentle simmer for poaching. Boiling the broth too aggressively can break apart the cod and make it tough. Keep the liquid at a low simmer so the fish stays tender and flaky.
Don’t skip caramelizing the miso. Stirring and cooking the miso for a couple of minutes deepens its umami flavor, adding richness to the broth.
Pandan leaves add fragrance to the rice. They infuse the grains with a subtle floral aroma that pairs well with the coconut miso broth.
Taste and adjust seasoning at the end. Fish sauce varies in intensity, so add more if needed after poaching to balance the flavors.
Let the broth slightly reduce before adding the cod. This concentrates the flavors, ensuring the fish is poached in a rich, well-seasoned liquid rather than a watery broth.

Raw cod fillets gently simmering in a rich miso-coconut broth, just beginning to poach.

Frequently Asked Questions

What is the best way to poach cod?

The best way to poach cod is to simmer it gently in a flavorful broth, like the coconut miso broth in this recipe. Keeping the liquid at a low simmer prevents the fish from breaking apart while allowing it to absorb the rich, savory flavors. Once the cod turns opaque and flakes easily, it’s ready to serve.

Is it better to poach fish in milk or water?

Poaching fish in milk adds richness and a subtle sweetness, while water keeps the flavor more neutral. In this recipe, coconut milk and miso create a well-balanced, flavorful broth that enhances the fish without overpowering its delicate taste.

How do I know when the cod is done?

The cod is ready when it turns opaque and flakes easily with a fork. This usually takes about 4 minutes of poaching at a gentle simmer.

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