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Coconut Poached Cod

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Coconut Poached Cod

In the episode

Kevin took on the "thermal fish" for our Fallout x Fortnite crossover. Ginger, garlic and cilantro (standing in for lemongrass we couldn't find) hit the hot oil, then broth and lime zest bubbled away until Kevin declared the smell "just tantalizing." It even covered the fish sauce, which smells really not great but tastes delicious.

Coconut milk went in, the cod poached to 140, and it was so tender the pieces were falling apart on the way out. Bok choy and shiitakes finished in the broth.

Then the honest part. The sauce, rice, mushrooms and bok choy were "very, very good," and it "tastes better than it smells," but the cod itself was not for us. The final ruling: don't poach it. Fry it with chips instead.

Venturing into the world of fishing is akin to embarking on a scientific expedition. Armed with nothing but our wits and fishing gear, we cast our lines into the mysterious depths, eager to uncover the treasures hidden beneath the waves. And sometimes, just sometimes, we stumble upon something truly extraordinary.

Take, for example, the elusive Thermal Fish. Known for their supposed manners and spicy flavor, these fish are the epitome of sophistication in the underwater world. Yet anglers will tell you a different tale, of their aggressive nature and delectable taste that must be experienced to be believed. And let's not forget their unique feature: a bioluminescent glow adorning their heads, perfect for adding a touch of flair to any dish!

Coconut Poached Cod

Poached Angler

Tender cod poached in a fragrant ginger, lemongrass and coconut broth with bok choy and shiitakes, our take on the glowing Poached Angler.

Prep
15 min
Cook
25 min
Total
40 min
Serves
4

Ingredients

  • 2 tbsp olive oil
  • 1 2-inch piece fresh ginger, peeled and minced
  • 1 stalk lemongrass, or a handful of cilantro (we used cilantro)
  • 4 cloves garlic, minced, or until your ancestors say stop
  • 2 cups vegetable broth
  • 2 tbsp lime zest
  • 2 cups coconut milk
  • 1 tbsp fish sauce
  • 1 lb boneless, skinless cod, cut into 6 pieces
  • 3 baby bok choy, quartered
  • 5 shiitake mushrooms, stemmed and sliced
  • 2 tbsp lime juice, or lime wedges, for serving
  • salt and pepper, to taste
  • cooked rice, for serving

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the ginger, garlic and lemongrass (or cilantro) and cook for about 2 minutes.

  2. Add the broth and lime zest and simmer for about 10 minutes.

  3. Remove the lemongrass, if using, and stir in the fish sauce and coconut milk.

  4. Season the cod with salt and pepper and lower it into the pot; it doesn't need to be fully covered.

  5. Poach for 5 to 10 minutes, until the fish reaches 140°F. Lift it out gently, as it falls apart easily.

  6. Add the bok choy and mushrooms to the broth and cook for about 5 minutes, until tender.

  7. Serve the cod over rice with the vegetables and broth, and squeeze lime juice over the top.

Adapted from Fallout: The Vault Dweller's Official Cookbook by Victoria Rosenthal (Insight Editions, 2018).