Cod à la Nage (Poached in Broth) With Coconut Milk, Lime, and Lemongrass

Name: Cod à la Nage (Poached in Broth) With Coconut Milk, Lime, and Lemongrass
Total time: 25 min
Ingredients: 2 tablespoons vegetable oil; 2 shallots, minced; 3 medium cloves garlic, roughly chopped; 1 fresh Thai red chili or Fresno pepper, stemmed and thinly sliced; 2 (14-ounce) cans coconut milk (see note); 2 teaspoons Asian fish sauce; 3 (2-inch) strips lime peel from 1 lime; 1 (2-inch) knob peeled fresh ginger, thinly sliced; 1 (8-inch) stalk lemongrass, cut into 3-inch lengths and bruised with blunt side of knife; 2 sprigs fresh cilantro, plus picked leaves for garnish; 2 sprigs basil, preferably Thai basil, plus torn leaves for garnish; 4 (6-ounce) boneless, skinless cod fillets; Kosher salt; freshly ground black pepper; 2 tablespoons fresh juice from 2 limes, plus extra wedges for serving

foryoueats.com

This recipe for Cod à la Nage features tender fish poached in a fragrant, flavorful broth made with coconut milk, lime, lemongrass, and fresh herbs.

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Fish spatula
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Ingredients

2 tablespoons vegetable oil
2 shallots, minced
3 medium cloves garlic, roughly chopped
1 fresh Thai red chili or Fresno pepper, stemmed and thinly sliced
2 (14-ounce) cans coconut milk (see note)
2 teaspoons Asian fish sauce
3 (2-inch) strips lime peel from 1 lime
1 (2-inch) knob peeled fresh ginger, thinly sliced
1 (8-inch) stalk lemongrass, cut into 3-inch lengths and bruised with blunt side of knife
2 sprigs fresh cilantro, plus picked leaves for garnish
2 sprigs basil, preferably Thai basil, plus torn leaves for garnish
4 (6-ounce) boneless, skinless cod fillets
Kosher salt
freshly ground black pepper
2 tablespoons fresh juice from 2 limes, plus extra wedges for serving