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Tomato Ginger Poached Cod

My Tomato Ginger Poached Cod showcases a foolproof cooking method. It has so much flavor and is cooked perfectly.

Course dinner, seafood
Cuisine Gluten free, Healthy, Poaching, Seafood
Keyword broth, gluten free, healthy recipes, Mexican food, gluten free, seafood, poaching
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 people
Author Feed Your Soul Too


  • 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


  1. 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!