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    Featured Seafood

    Lemongrass Coconut Milk Poached Cod with Nai Bai


    It’s no secret now that I’m a big fan of Thai food. Thai aromatics to be exact. The fragrance of lemongrass and galangal just sends me into a state of food trance. These herbs are a staple in my pantry, it’s almost a sin if it ever runs out at home. Even my room reed diffuser oil is lemongrass, and so is my massage oils. LOL. A bit obsessive, I know. 

    If you look at the ingredient list, you’d probably have guessed that this dish is Thai inspired. It’s an easy meal to prepare. You can use any meaty white fish for this recipe. Here I’m using Wild Alaskan Ling Cod from The Alaska GuyI’d consider it as a one pot meal if I don’t consider the rice prepared with the rice cooker. The fish and vegetables takes no time at all to cook, but the aromatic lends such lovely flavours to the broth. 


    Poach Cod in Lemongrass Coconut Milk
    Serves 4
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    1. 4 (160g) boneless, skinless Alaskan Cod fillet (or any white fish)
    2. 1 package of nai bai, cleaned
    3. 400ml coconut milk
    4. 1 chilli padi, smashed (optional)
    5. 4 cloves garlic, minced
    6. 2 shallots, minced
    7. 6 slices of galangal
    8. 2 lemongrass, bruised and cut into 2 inch pieces
    9. 2 cilantro root
    10. 2 lime leaves, crushed
    11. Handful of fresh Thai basil
    12. Juice of 1 lime
    13. 1 tbsp fish sauce
    14. Salt and pepper to taste
    15. 1 tbsp coconut oil (or cooking oil)
    16. Cilantro to garnish
    1. Season cod with salt and pepper on both sides.
    2. Heat oil in pan on medium high heat.
    3. Saute chilli, garlic, and shallot for 1 minute.
    4. Add lemongrass and galangal, saute for another minute.
    5. Pour in coconut milk, lime leaves, basil leaves, cilantro roots, and fish sauce.
    6. Add cod to pan. Fish doesn't need to be fully submerged.
    7. Bring coconut milk to boil, lower heat to a gentle simmer.
    8. Cover and cook for about 5 minutes.
    9. Remove cod from coconut broth, and add nai bai.
    10. Cover and allow to cook until vegetable is wilted. About a minute.
    11. Remove from heat and stir in lime juice.
    12. Spoon nai bai and broth over fish, and garnish with cilantro leaves.
    Delishar | Singapore Cooking, Recipe, and Food Blog
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