This delicate yet satisfying recipe brings together the best of Japanese and Southeast Asian flavors in one delicious and crowd-pleasing dish. Mild cod gently cooks in a flavorful coconut milk broth, brightened with fresh ginger, lime and basil. Cod provides high-quality, lean protein and is an excellent source of vitamin B12, phosphorus and selenium—a powerful antioxidant that supports thyroid function and immune health. Miso, a traditional Japanese fermented soybean paste, introduces beneficial probiotics that support digestive health while delivering a rich umami depth. Its fermentation process creates compounds that may help reduce the risk of certain cancers and promote heart health. Coconut milk contributes healthy medium-chain triglycerides (MCTs) that the body can use for quick energy. These MCTs have been linked to improved brain function and may help with weight management. Fresh ginger adds anti-inflammatory compounds called gingerols that can help reduce muscle pain and soreness while also potentially lowering blood sugar levels. 

Total Time: 30 minutes
Serves: 3-4

Ingredients:

• 1 tablespoon extra virgin olive oil
• ½ a yellow onion, peeled and diced
• 3 garlic cloves, peeled and minced
• 1 inch piece of fresh ginger, peeled and minced, divided
• ¼ cup white miso paste
• 1 12-ounce can coconut milk (full-fat and unsweetened)
• 3 cod fillets (about 1 pound each), skin removed
• 1 cup chopped broccoli
• 2 handfuls baby spinach
• Ginger rice, to serve (recipe below)
• Fresh basil and lime wedges, to serve

Directions:

1. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and a pinch of salt, and cook, stirring frequently, until softened and beginning to caramelize. Add half of the ginger and the miso paste, and cook for another few minutes, until fragrant and golden brown. 
2. Add the coconut milk and stir well, scraping up any caramelized bits from the bottom of the pan. 
3. Gently add the cod and spoon sauce over to cover. Add the broccoli around the cod, and stir it gently into the sauce. Simmer gently over low heat for 6-8 minutes, until the fish is firm and flakes slightly when prodded. Remove from the heat.
4. Add the spinach around the cod, and stir gently; it will wilt in the residual heat. 
5. Garnish with lime wedges and fresh basil, serve with ginger rice and enjoy!

Ginger Rice:

• 1 cup white jasmine rice, rinsed and drained
• 2 cups water or broth
• Reserved minced ginger from the above ingredients

In a pot with a lid, bring the water or broth to a boil. Add the rice and the ginger, stir to combine, cover the pot and turn the heat to low. Cook, undisturbed, for 15 minutes. Turn off the heat and allow to steam with the lid on for 5 minutes before stirring and serving.