This is another of the recipes Mark Bittman published a simple guide to cooking fish in a variety of ways. While I’ve used cod in this recipe, he notes specifically that you can use “cod, catfish, sea bass, halibut, grouper, tilefish, haddock, some form of snapper”. You can check out my writeup of one of the other poached fish variations in a fennel tomato saffron broth.
The slow poaching method of this fish off the heat yields an incredibly delicate fish fillet, and complements the delicate curry flavor nicely. I usually eat this over brown rice or cauliflower.
- 6 servings
- 10 mins
- 15 mins
- 25 mins
- 1.5 pounds cod fillet or other flaky white fish
- 2 zucchini, chopped
- 1 onion, chopped
- 1 tablespoon ginger, grated
- 16 oz coconut milk
- 1/2 cup cilantro, chopped
- 1 Tbsp. curry powder
- Heat a tablespoon of olive oil in a large dutch oven over medium heat.
Add the onion and zucchini and stir while cooking for about 5 minutes, until the onion is translucent.
- Add the curry powder and ginger and a generous amount of salt and stir to combine.
Carefully nest the fish on top of the zucchini bed, and cover in cilantro and coconut milk and enough additional water to barely cover the tops of the fish fillets (about 8 oz of water).
Bring the mixture gently to a boil without stirring and then cover tightly and turn off the heat.
- Let the dutch oven sit, covered for 10 minutes while the fish gently cooks through from the heated broth.
- Ladle into bowls and garnish with extra cilantro.