Miso-Coconut Poached Cod with Aromatic Pandan Rice Recipe

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 cups 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

   Prepare the Pandan Rice: Heat 1 teaspoon of avocado oil in a pot over medium heat. Add the ginger coins, sliced shallots, and garlic, sautéeing until fragrant and the shallots are translucent, about 2-3 minutes. Add the rinsed jasmine rice and stir to coat the grains with the oil and aromatics.

2. 2

   Add Liquid and Pandan Leaves: Pour in 1½ cups of low-sodium chicken stock and add the pandan leaves along with ¼ teaspoon kosher salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and liquid absorbed.

3. 3

   Rest the Rice: Remove the pandan leaves, turn off the heat, and let the rice sit covered for 5 more minutes. Fluff the rice with a fork before serving.

4. 4

   Begin Poaching Preparation: In a large skillet or shallow pan, heat 2 tablespoons avocado oil over medium heat. Add the thinly sliced shallots, chopped ginger, garlic slices, and Thai chili. Sauté until fragrant and softened, about 3-4 minutes.

5. 5

   Create the Poaching Broth: Stir in ¼ cup white miso paste, coconut milk, chicken stock (or water), brown sugar, and ½ tablespoon fish sauce. Mix well to combine and bring the broth to a gentle simmer over medium-low heat.

6. 6

   Poach the Cod: Carefully add the cod pieces to the simmering broth, making sure they are submerged. Poach gently on low heat for 8-10 minutes until the fish is opaque and flakes easily with a fork.

7. 7

   Finish with Lime and Cilantro: Remove the pan from heat and stir in the lime zest, 4 teaspoons lime juice, and chopped cilantro. Adjust seasoning with additional fish sauce or salt if needed.

8. 8

   Serve: Plate the fragrant pandan rice alongside or under the poached cod, spooning some of the rich miso-coconut broth over the top. Garnish with extra cilantro or lime wedges if desired.