Poaching is an awesome way to cook fish. Poaching is almost foolproof.Jump to Recipe
By cooking my Tomato Ginger Poached Cod in a broth, it is almost impossible for it to dry out. Poaching fish is so forgiving. This does not mean that you cannot screw it up. If you overcook the cod, it will begin to fall apart. So what you look for is the point where the color has changed to white and the fish is just starting to flake.
The other thing I like about poaching any protein is the broth is flavor. The broth imparts flavor into the protein and you have a broth to serve with the dish. I am really into serving broth with dishes. Sometimes it is more of a gravy but is all flavor. The dish is then served with a starch like rice or polenta to compliment and sop up the liquid. Some examples of using a sauce in my dishes include (I have used cod a lot):
I love polenta. I am not sure, well I know, that polenta is not exactly a traditional starch to go with an Asian flavored dish. But it goes to show you it is about what you like and breaking down conventions. The polenta is quite versatile and it brings a subtle additional flavor without taking over. The polenta brings a sweet corn taste to the dish.
Poaching the Cod.
The Tomato Ginger Poached Cod plated.
Tomato Ginger Poached Cod
My Tomato Ginger Poached Cod showcases a foolproof cooking method. It has so much flavor and is cooked perfectly.
- 2 Lbs Cod cut in 5 – 6 oz pieces
- 6 Whole Thai chilies small dice
- 1 Whole Japanese eggplant sliced
- 5 Stalks Bok choy white parts sliced
- 2 Inches ginger diced
- 29 Ounces Stewed tomatoes
- 1 Whole Lime juiced
- 1 Tbsp Mirin
- 1 Tbsp Rice wine vinegar
- 2 Tsp Rice syrup
- 1 Tbsp Lemongrass paste
- 3 Ounces Bean sprouts
- 1 Tbsp Olive oil
- 2 Tsp Salt
- 2 Tsp Ground black pepper
Begin by adding the bok choy and Japanese eggplant to the oven using the steam function. Cook for 3 – 4 minutes. Remove and set aside.
Next, heat the oil on medium high heat in a Dutch oven. Add the Thai chilies and ginger and cook for 1 – 2 minutes. Add the stewed tomatoes and remaining sauce ingredients. Simmer for 5 minutes to let the flavors meld.
Season the cod with the salt and pepper. Add the cod fillets to the tomato ginger broth. Simmer for approximately 5 minutes. You want the cod to turn white and just begin to break apart. In the final minute of cooking the cod, add the bok choy and the eggplant.
Serve the cod, vegetables and broth over creamy polenta. Top with the bean sprouts for some crunch. Enjoy!