Coconut Poached Cod

   Coconut Poached Cod 

This coconut poached cod is heavily inspired by a Jamaican cooking technique known as “Rundown” which involves cooking protein and/or starches in reduced coconut milk. The Scotch Bonnet Pepper is extremely hot so beware. If you want to avoid heat, cook the whole pepper without cutting into it in order to extract just the flavour.

 Coconut Poached Cod

Coconut Poached Cod

Prep Time: 10 minutes  |  Cook Time: 23 minutes  |  Makes: 5-6 servings

Ingredients:

  • 2 lbs (907 g) Cod Fish Fillets, cut into 2 inch (5 cm) pieces
  • Juice of 1 Lime
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 1-2 slices Scotch Bonnet Pepper
  • 1 28-oz can (796 mL) Thai Kitchen Coconut Milk
  • 1 16-oz can (473 mL) Diced Tomato
  • 1 tsp (5 mL) Club House Thyme Leaves

 

Instructions:

  1. In a baking dish lay the fish down in a single layer and pour the lime juice over them, making sure they are covered in lime juice and set aside.
  2. In a large saucepan saute the onion, garlic, and scotch bonnet pepper over medium heat.
  3. Pour in the coconut milk and let it to come to a simmer for 2-3 minutes before stirring in the diced tomato with its juice, and the thyme leaves.
  4. Cook, stirring occasionally, for 5 minutes, allowing the liquid to reach a low boil.
  5. Add the fish along with the lime juice to the saucepan.
  6. Cook, uncovered for 10 minutes. The cod should flake easily.
  7. Serve hot over rice.

 Coconut Poached Cod

Coconut Poached Cod

 

 

5 from 1 vote
Coconut Poached Cod
Prep Time
10 mins
Cook Time
23 mins
 
Servings: 5
Ingredients
  • 2 lbs Cod Fish Fillets 907 g, 5 cm, cut into 2 inch pieces
  • Juice of 1 Lime
  • 2 garlic cloves minced
  • 1 large onion chopped
  • 1-2 slices Scotch Bonnet Pepper
  • 1 13.5- oz can Thai Kitchen Coconut Milk 400 mL
  • 1 16- oz can Diced Tomato 473 mL
  • 1 tsp Club House Thyme Leaves 5 mL
Instructions
  1. In a baking dish lay the fish down in a single layer and pour the lime juice over them, making sure they are covered in lime juice and set aside.
  2. In a large saucepan saute the onion, garlic, and scotch bonnet pepper over medium heat.
  3. Pour in the coconut milk and let it to come to a simmer for 2-3 minutes before stirring in the diced tomato with its juice, and the thyme leaves.
  4. Cook, stirring occasionally, for 5 minutes, allowing the liquid to reach a low boil.
  5. Add the fish along with the lime juice to the saucepan.
  6. Cook, uncovered for 10 minutes. The cod should flake easily.
  7. Serve hot over rice.

Coconut Poached Cod

 

This coconut poached cod is inspired by Jamaican “Rundown” - Thai Kitchen Coconut Milk makes this recipe quick and easy-to-make.

 

Disclosure: This post is sponsored by Thai Kitchen Canada. Recipe creations and opinions are genuine and my own.

 

12 thoughts on “Coconut Poached Cod

  1. This looks delicious… can’t wait to try it. I’ve never heard of a Scotch Bonnet Pepper before, and I don’t know if my local grocer carries them. Are there any substitutions you’d recommend?

    1. I actually have an easier time finding Scotch Bonnet Peppers than Jalapenos or other more well known peppers. Anyway, I think a simple Jalapeno would work, I am pretty sure Jalepnos are nowhere near as hot as a scotch bonnet so if you are looking for heat you might want to use more rings in the liquid.

      1. Awesome, thanks for the tips! We have plenty of jalapenos around here (and my hubby loves them) so I think I’ll give that a try. 🙂

    1. I promise if you cook it in the sauce without cutting it first, it only adds more the flavour of the pepper than any actual heat really. That said, if you do just one ring without any seeds it adds a bit of a kick but my 3 year old handles it easily. The coconut milk really cuts the heat from the pepper too.

  2. Sounds like a great recipe, love the idea of cooking it in the coconut milk. Will definitely have to watch the heat though!

  3. This sounds so so good! I love cooking with coconut and this is a great way to change up how I cook fish.

  4. 5 stars
    Well, we actually made this recipe without the scotch bonnet as I had all the other ingredients and just skipped the hot pepper. I also threw in fresh tomoates rather than canned, and zucchini, since I had them on hand. No rice, so a totally gluten free dinner. The cod took longer than 10 minutes, more like 30, but this is also dependent on how thick or thin the fish is. And, I eventually put the cover on to poach it. This is a fabulous and delicious recipe! I will add it to my repertoire, as we are getting more familiar with poached fish. Thank you so much!

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