Buzz
Photography: Robby Lozano, Food Styling: Julian Hensarling, Prop Styling: Priscilla MontielRice noodles and tender cod are simmered in a coconut-turmeric broth, creating a rich and comforting dinner option. The coconut milk base, enhanced with turmeric’s warmth and ginger’s spice, brings an aromatic, savory essence to the dish. Fresh cilantro elevates the broth with its lively, fresh flavor, while a dash of lime adds a refreshing tang. The cod, a delicate and mild fish, retains its moisture when gently poached in this luxurious coconut milk. The beauty of this easy-to-make recipe lies in its balance of complex flavors, all ready in just 20 minutes.
For extra heat, try adding finely chopped green or red chiles such as serrano, jalapeño, Fresno, or Thai chile to the broth along with the ginger.
Ingredients for the recipe
- - 8 oz. rice vermicelli noodles
- 2 Tbsp. neutral oil (such as canola)
- 2 large shallots, finely chopped (about 1 cup)
- 1 1/2 Tbsp. freshly grated ginger (from a 2-inch piece)
- 2 tsp. ground turmeric
- 2 cans (13.66 oz.) unsweetened coconut milk
- 1 3/4 tsp. kosher salt, divided
- 4 skinless cod fillets (6 oz. each)
- 1 tsp. lime zest
- 1 Tbsp. lime juice (from 1 lime)
- Optional: sliced red Fresno chiles and chopped fresh cilantro leaves for garnish
Instructions for preparing the dish
Soak the noodles
Place the rice vermicelli noodles in a large, heatproof bowl and cover them with hot water. Let them sit for about 10 to 15 minutes until they soften, then drain the excess water.
Begin preparing the coconut broth:
In the meantime, heat oil in a large skillet with high sides over medium heat. Add shallots and cook, stirring occasionally, until softened, about 2 to 3 minutes. Add ginger and turmeric, then continue cooking, stirring until the ginger releases its fragrance, about 2 minutes. Pour in ¼ cup water to deglaze the skillet, scraping up any browned bits from the bottom. Stir in coconut milk and 3/4 teaspoon salt. Let the mixture come to a simmer and cook for about 3 minutes, until slightly thickened.
Cook the cod in the broth:
Sprinkle the cod with the remaining 1 teaspoon of salt and gently place it into the coconut broth in the skillet. Let it cook, undisturbed, until an instant-read thermometer inserted into the thickest part of the fish reads 135°F, which should take about 3 to 5 minutes.
Plate the dish and serve:
Evenly distribute the noodles into 4 bowls. Using a slotted spatula, carefully move the cod from the skillet to the bowls. Whisk the lime zest and juice into the broth, then ladle the broth over the cod. Garnish with chiles (if using) and cilantro.
Make Ahead and Storage Instructions
Prepare the broth up to three days in advance and store it in an airtight container in the refrigerator. When ready, bring the broth to a simmer and add the cod. Leftover cod can be stored in an airtight container in the fridge for up to one day.
