Recipes

Kaffir Lime Poached Cod

Serves 4

| Prep Time: 10 mins

| Cook Time: 30 mins

| Total Time: 40 mins

You may need: Thai Kaffir Lime

Discover The Recipe

Kaffir Lime is a variety of lime that is used extensively in Southeast Asia. The lime fruit themselves are more bitter than western limes and are often used as a natural cleaning product. However, the kaffir lime leaf is used in myriad dishes to impart a wonderful citrus aroma and flavor, much as western dishes use the bay leaf to season savory soups and stews. This recipe for Kaffir Lime Poached Cod provides exotic Thai flavor in a quick and easy format. Mild, flaky pieces of cod are served with a bright, creamy sauce atop tender Pad Thai noodles. Create a classic standout dish inspired by Thai flavor that is as healthy as it is delicious. 

Pad Thai is considered one of Thailand's national dishes, although culinary historians debate its origin, some postulate that Pad Thai was invented in the mid-20th century using Chinese noodles and named pad Thai as a way to galvanize nationalism when Thailand was focused on nation-building.

Kaffir lime leaf is an ingredient that can be used in myriad ways, from sprinkling on yogurt or sweet desserts to adding to soups, curries, roasted meats, and fish. Try a dash in your favorite dish for a pop of delightful Thai flavor.

Ingredients

  • 1 Tbsp coconut oil (or grapeseed or olive oil)

  • 3 green onions, sliced (whites and greens separated)

  • 4 cloves garlic, diced

  • 1 inch ginger, diced

  • 1 Tbsp Piquant Post Kaffir Lime

  • 1 stalk lemongrass, quartered 

  • 1 red birds eye chili pepper or jalapeno pepper, seeded (optional for spicy heat)

  • 1 (15oz) can full fat coconut milk

  • 1 cup water 

  • 1 handful cilantro leaves

  • 2 lbs cod

  • 1 lb Pad Thai noodles (use rice noodles for a gluten free dish)

  • Fresh lime slices, for garnish

  • Fresh cilantro leaves, thick stems removed, for garnish

Notes

For extra spiciness, add additional chili peppers, or keep the seeds in the dish.

If you have fresh pad thai noodles, add them directly to coconut sauce and serve.

The noodles will absorb the coconut sauce. If you prefer to keep more liquid and have a curry consistency, serve the cooked noodles in a bowl, and spoon the sauce and cod over the plated noodles.

Optional ingredients add a little character, but don’t sweat it if you don’t have them

Instructions

In a large stock pot or heavy bottomed pan, heat coconut oil over Med-High heat. Once hot, add the whites of the green onion. Stir fry for 2 minutes, add garlic and ginger, stir fry for 1 more minute. Add Piquant Post Kaffir Lime, red chili pepper, and lemongrass. Stir fry for 1 minute. Add coconut milk, water and cilantro leaves. Stir to combine well. Bring to a boil.

Once boiling, lay cod flat in the pot taking care to not stack the cod filets. Bring back to a simmer, reduce  the heat to Med and partially cover the pan/pot. Poach for 10-12 minutes.

Meanwhile, cook the pad thai noodles according to package directions. 

Once the cod is cooked, remove from the pot and remove from heat. Add cooked pad thai noodles to pan to coat with the sauce and warm the noodles. Serve cod immediately over warm noodles with fresh lime slices, green onions and cilantro

Alternatives & Substitutions

Kaffir Lime Poached Cod

Serves

4

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Piquant Post spice you’ll need: Thai Kaffir Lime

Ingredients

  • 1 Tbsp coconut oil (or grapeseed or olive oil)

  • 3 green onions, sliced (whites and greens separated)

  • 4 cloves garlic, diced

  • 1 inch ginger, diced

  • 1 Tbsp Piquant Post Kaffir Lime

  • 1 stalk lemongrass, quartered 

  • 1 red birds eye chili pepper or jalapeno pepper, seeded (optional for spicy heat)

  • 1 (15oz) can full fat coconut milk

  • 1 cup water 

  • 1 handful cilantro leaves

  • 2 lbs cod

  • 1 lb Pad Thai noodles (use rice noodles for a gluten free dish)

  • Fresh lime slices, for garnish

  • Fresh cilantro leaves, thick stems removed, for garnish

Instructions

  1. In a large stock pot or heavy bottomed pan, heat coconut oil over Med-High heat. Once hot, add the whites of the green onion. Stir fry for 2 minutes, add garlic and ginger, stir fry for 1 more minute. Add Piquant Post Kaffir Lime, red chili pepper, and lemongrass. Stir fry for 1 minute. Add coconut milk, water and cilantro leaves. Stir to combine well. Bring to a boil.

  2. Once boiling, lay cod flat in the pot taking care to not stack the cod filets. Bring back to a simmer, reduce  the heat to Med and partially cover the pan/pot. Poach for 10-12 minutes.

  3. Meanwhile, cook the pad thai noodles according to package directions. 

  4. Once the cod is cooked, remove from the pot and remove from heat. Add cooked pad thai noodles to pan to coat with the sauce and warm the noodles. Serve cod immediately over warm noodles with fresh lime slices, green onions and cilantro

Notes

  • For extra spiciness, add additional chili peppers, or keep the seeds in the dish.

  • If you have fresh pad thai noodles, add them directly to coconut sauce and serve.

  • The noodles will absorb the coconut sauce. If you prefer to keep more liquid and have a curry consistency, serve the cooked noodles in a bowl, and spoon the sauce and cod over the plated noodles.

  • Optional ingredients add a little character, but don’t sweat it if you don’t have them

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