Coconut Corn Cream Poached Cod | Natalie Cooks

Ingredients

• 16-24 oz cod or other white flaky fish
• ½-¾ tsp kosher salt
• ½ (13.5 oz) can unsweetened full-fat coconut milk (just over ¾ cup)
• 1 cup corn kernels ((frozen or fresh), divided)
• 1 inch knob ginger
• ¼ cup water
• 1 tbsp soy sauce or tamari
• 4 cups worth veggies, (chopped or thinly sliced (green beans, fennel, bell peppers, mushrooms, tomatoes, etc…)*)
• 1 small spicy chili pepper, (thinly sliced (optional))
• 1 tbsp lime juice
• Cooked grains or noodles, (for serving (optional))
• Fresh herbs ((scallions, cilantro, basil, mint, etc…))
• Lime wedges
• *If the veggies are very delicate, (you can add them in during the last 5 minutes of simmering.)
• Note: ~ if you don’t have a large enough skillet with a lid, (you can also make it in a large dutch oven.)