This comforting dish of rice noodles paired with tender, flaky cod is perfect for a delicious dinner. The rice noodles and cod swim in a coconut-turmeric broth, creating a warm and inviting meal. The coconut milk base enriched with turmeric and ginger promises a savory aroma, while cilantro brings a lively note, enhanced by a hint of lime.
The cod, known for its lean and mild flavor, retains moisture beautifully when poached in the flavorful coconut milk. This simple recipe is a testament to maximum flavor with minimal preparation, ready in just 20 minutes.
For a hint of spice, include finely chopped chiles such as serrano, jalapeño, or Thai chili when cooking with ginger. Developed by Jasmine Smith, this recipe not only satisfies taste buds but also saves time in the kitchen.
To make the dish, start by soaking 8 ounces of rice vermicelli noodles in hot water until tender. Meanwhile, heat 2 tablespoons of neutral oil in a skillet over medium heat, then add 2 large, finely chopped shallots. Stir for 2-3 minutes until softened. Add 1 1/2 tablespoons of fresh ginger and 2 teaspoons of ground turmeric, stirring until fragrant.
Introduce 1/4 cup of water to the skillet, deglaze, and then add two cans of unsweetened coconut milk and 3/4 teaspoon of salt. Let simmer until slightly thickened.
Next, sprinkle 4 skinless cod fillets with salt, nestle them into the broth, and cook until the fish reaches 135°F. Divide the noodles into bowls, place the cod over them, and finish with a broth of lime zest and juice, garnished with fresh chiles and cilantro.
Prepare the broth up to three days in advance and store it in an airtight container. To serve, bring to a simmer and add the cod. Store any leftover cod in the refrigerator for up to one day.
