This nourishing bowl of rice noodles and tender, flaky fish is a comforting, delicious dinner.
A rich coconut milk base boosted with turmerics warmth and gingers kick is savory and aromatic.
Cilantro sprigs infuse the broth with its lively flavor, while a touch of lime adds vibrancy.
Photo:Robby Lozano, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
This recipe was developed by Jenna Helwig.
piece)
2tsp.ground turmeric
213.66-oz.
Let stand until tender, 10 to 15 minutes.
Prepare coconut broth:
Meanwhile, heat oil in a large, highsided skillet over medium.
Add shallots; cook, stirring, until softened, 2 to 3 minutes.
Add ginger and turmeric; cook, stirring, until ginger is fragrant, about 2 minutes.
Add 14 cup water and scrape up any browned bits from bottom of skillet.
Stir in coconut milk and 3/4 teaspoon salt.
Bring to a simmer; cook until slightly thickened, about 3 minutes.
Cook, undisturbed, until an instant-read thermometer inserted in thickest part reads 135F, 3 to 5 minutes.
Plate and serve:
Divide noodles among 4 bowls.
Using a slotted spatula, carefully transfer cod from skillet to bowls.
Whisk lime zest and juice into broth in skillet.
Ladle broth over cod.
Garnish with chiles (if using) and cilantro.
Bring to a simmer and then add the cod.
Leftover cod can be stored in an airtight container in the fridge for up to one day.
