Miso-Coconut Poached Cod with Pandan Rice

Ingredients

• 1 cup jasmine rice, (rinsed)
• 1 teaspoon avocado oil
• 1/2 inch ginger, (cut into coins)
• 1/4 cup shallots, (thinly sliced)
• 2 cloves garlic, (thinly sliced)
• 2 pandan leaves
• 1 1/2 cups chicken stock, (low sodium)
• 1/4 teaspoon kosher salt, (Diamond Crystal)
• 2 tablespoons avocado oil
• 3/4 cup shallots, (thinly sliced)
• 2 1/2 tablespoons ginger, (finely chopped)
• 4 cloves, garlic, (thinly sliced)
• 1 thai chili, (thinly sliced)
• 1/4 cup white miso
• 1 can (14 ounces) coconut milk, (Aroy-D)
• 1 1/4 cup chicken stock (low-sodium), (or water)
• 1 tablespoon brown sugar
• 1/2 tablespoon Three Crabs fish sauce, (plus more to taste)
• 1 1/2 pounds cod, (cut into 3-inch long pieces)
• 1 lime zested
• 4 teaspoons lime juice
• 2 tablespoons cilantro, (finely chopped)

Instructions

1. 1

   --- Pandan Rice ---

2. 2

   Add rinsed rice, ginger, garlic, shallot, pandan leaves, oil, salt, and chicken stock to a rice cooker. Set rice cooker according to machine's instructions. Meanwhile, make the poached cod.

3. 3

   --- Poached Cod ---

4. 4

   In a large pot, heat oil in large skillet over medium heat. Add shallot and ginger, cook for 3 minutes. Add garlic and season to taste with kosher salt. Cook for an additional 2 minutes.

5. 5

   Add miso and stir frequently until miso is lightly caramelized, 3-4 mins.

6. 6

   Add 2 cups of chicken stock, coconut milk, brown sugar, and fish sauce and bring to a boil over high heat. Cook until liquid is slightly reduced. Lower heat to medium-low.

7. 7

   Lightly season cod with salt then add to the coconut mixture. Bring to a simmer and cooked until fish is cooked through, ~4mins. Stir in lime zest and juice, and cilantro. Adjust seasoning for taste with more fish sauce, if needed.

8. 8

   Prepare bowls with rice. Top with cod and spoon sauce over fish and pandan rice cilantro. Enjoy!