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Overhead view of perfectly poached white cod gently flaking apart in a vibrant yellow coconut curry sauce.
FL Recipes

Yellow Curry Poached Cod: A Vibrant & Flaky Seafood Dinner

Master the art of perfectly poached cod resting in a creamy, vibrant yellow coconut curry sauce. Finished with fresh watercress, white coconut cream swirls, and glistening orange chili oil droplets.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian Fusion, Thai-inspired
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Yellow Curry Poached Cod Ingredients
  • 4 fillets thick center-cut cod (6 oz / 170g each) Pat dry before cooking.
  • 1 tbsp coconut oil (15ml)
  • 2 cloves garlic (10g) minced
  • 1 tbsp fresh ginger (15g) grated
  • 3 tbsp yellow curry paste (45g)
  • 1 can full-fat coconut milk (13.5 oz / 400ml) Reserve 2 tbsp of the thick cream from the top.
  • 0.5 cup fish stock or vegetable broth (120ml)
  • 1 tbsp fish sauce (15ml)
  • 1 tsp brown sugar (4g)
  • 0.5 tsp kosher salt (3g)
  • 1 tsp orange chili oil (5ml) For garnish
  • 1 cup fresh green watercress leaves (30g) For garnish

Equipment

  • 1 Wide shallow sauté pan with lid Crucial for cooking fillets evenly in a single layer.
  • 1 Silicone fish spatula Required to transfer delicate, flaky fish without breaking.

Method
 

Step-by-Step Cooking Instructions
  1. Heat 1 tbsp (15ml) of coconut oil in a wide sauté pan over medium heat. Add the minced garlic and grated ginger, sautéing for 60 seconds until fragrant. Stir in the yellow curry paste and cook for 2 minutes to toast the spices.
  2. Scoop out and reserve 2 tbsp (30ml) of thick white cream from the top of the coconut milk can. Pour the remaining coconut milk into the pan along with the fish stock, fish sauce, and brown sugar. Whisk and bring to a gentle simmer for 5 minutes.
  3. Pat the cod fillets dry and season lightly with kosher salt. Nestle the fish into the bubbling sauce. Cover the pan, reduce heat to medium-low, and poach gently for 8 to 10 minutes until the interior is opaque white and flaky.
  4. Transfer the fish to shallow white ceramic bowls. Spoon the yellow sauce over the fish to lightly coat the exterior. Swirl the reserved white coconut cream on the surface, add droplets of orange chili oil, and meticulously top with fresh watercress.

Nutrition

Calories: 390kcalProtein: 34gFat: 24gFiber: 2g

Notes

Use thick, center-cut cod fillets to prevent the fish from falling apart during the poaching process.
Never allow the sauce to reach a rolling boil, as vigorous bubbling will ruin the delicate texture of the fish.
Keyword Curry Fish,Poached Cod,Yellow Curry Poached Cod

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