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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

 

 

Coconut Poached Cod
Yield: 5

Coconut Poached Cod

Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes

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.

Nutrition Information:

Yield:

5

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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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.

 

Linda

Saturday 28th of July 2018

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!

kathy downey

Sunday 13th of March 2016

. I’d love to try it and will bookmark for later,it does sound delcious !

Victoria Ess

Wednesday 27th of May 2015

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

Stephanie LaPlante

Tuesday 27th of January 2015

Very interesting. I'd love to try it!

Miz Helen

Monday 26th of January 2015

We will just love your Coconut Poached Cod, it looks awesome! Thanks so much for sharing with Full Plate Thursday and have a great week. Come Back Soon! Miz Helen

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