Oct 18, 2019

Poached Cod Cantonese-Style with Chiles

This Cantonese-Style Poached Cod is gently simmered in a green onion and gingery liquid so that the flavor of the mild fish can shine through. 





The poached cod is then topped with a mixture of soy sauce, sugar, sesame oil, and cilantro right before serving.

Top the fish with a thin slice or two of your favorite fresh chiles and serve. I used some sliced jalapeños, as well as some tiny red chiles we have growing in a pot in our back yard. The chiles are optional, but I love the heat they add to the fish.

Even if you don't eat them, some of their flavors will permeate the moist fish for a hint of heat.

How to serve poached cod Cantonese-style with chiles:


Place the poached fish on a serving platter and pour the warmed soy sauce mixture over the fish. Top with the chiles and cilantro. Divide the cod among four plates, and spoon a little bit of the soy sauce mixture over the top of the fish. 

It's so moist and tasty!



Poached Cod Cantonese-Style with Chiles Variations:


Any white fish will work with this recipe, such as halibut, snapper, tilapia, or catfish. I love the mild flavor of cod, plus it is so reasonably priced. 

You can skip the chiles, or go with a milder one, such as a Poblano or Anaheim chile. 

What about Leftover Poached Cod?


This poached cod was actually pretty delicious after briefly reheating in the microwave the next day! I love when that happens. Just be sure to remove it from the soy sauce mixture before covering and refrigerating. 

This month, the Fish Friday Foodies, hosted by Wendy of A Day in the Life on the Farm, are poaching fish. Check out everyone's poached fish recipes! 


Hungry for more? Check out these top five cod recipes!











Poached Cod Cantonese-Style with Chiles


Poached Cod Cantonese-Style with Chiles
Yield: 4 servings
Author:
This Cantonese-Style Poached Cod is gently poached in a green onion and gingery liquid so that the flavor of the mild fish can shine through.

ingredients:

For the Sauce
  • 1/4 cup soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 2 tablespoons chopped cilantro
To Poach the Fish
  • 3 cups water
  • 1 (4-inch) piece of ginger, thinly sliced
  • 2 scallions, cut into 2 inch pieces
  • 1 pound of cod filets
  • Fresh chiles, such as jalapeños, thinly sliced
  • Fresh cilantro, roughly chopped, for garnish

instructions:

How to cook Poached Cod Cantonese-Style with Chiles

To Make the Sauce
  1. Add the sauce ingredients to a microwave safe measuring cup or small bowl.
  2. Microwave for 30 seconds.
  3. Set aside.
To Poach the Cod
  1. In a large, lidded, sauté pan, bring the water, ginger, and scallions to a simmer.
  2. Lower the heat to low and add the fish. Cover and cook until the fish is just opaque and begins to flake, about 4 to 8 minutes, depending on the thickness of the cod.
  3. Carefully transfer the cod to a rimmed serving plate, and pour the sauce over the fish.
  4. Garnish with the chiles and cilantro.
  5. Serve immediately.
Calories
143.08
Fat (grams)
1.72
Sat. Fat (grams)
0.29
Carbs (grams)
3.20
Fiber (grams)
0.63
Net carbs
2.58
Sugar (grams)
1.52
Protein (grams)
27.60
Sodium (milligrams)
966.89
Cholesterol (grams)
62.37
cod, fish
seafood, fish, main
Cantonese

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Created using The Recipes Generator


This recipe was adapted from one of my favorite cookbooks, Steamy Kitchen's Healthy Asian Favorites. All of the recipes are easy, light, and flavorful. 

10 comments:

  1. This is a lovely looking fish. You know how much we love Asian flavors around here. I am thrilled to have another fish recipe on file.

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    Replies
    1. Thank you. We love them too, and this was delicious.

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  2. This recipe has my favorite flavor profile, especially including the chili! I don't think there will be any leftovers!

    ReplyDelete
  3. What a lovely, bright, fresh flavor profile!! It looks wonderful.

    ReplyDelete
  4. Looks very fresh and spicy. And those chilies! I'm not afraid of those red ones. Well, at least not too much. This could be a favorite meal for me!

    ReplyDelete

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