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

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.

Continue to Content

Yield: 5

Coconut Poached Cod

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

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

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!