Poached South Coast cod with an Asian broth

Poached South Coast cod with an Asian broth

This delicious fish recipe by Chef Andy McLeish's uses poached cod in an Asian broth with Kikkoman soy sauce - it's the perfect dinner party menu idea!

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  • Serves4
  • Preparation Time10 mins
  • Additional Timecooling time
  • Cooking Time2 hours


Poached cod and vegetables

  • 4 x 120g cod fillets
  • olive oil
  • 500g baby spinach, picked and blanched
  • 200g samphire, picked and blanched
  • 20g coriander cress
  • 150g shimeji mushrooms
  • 50g shiitake mushroom, sliced
  • 3 plum tomatoes
  • 1 kaffir lime
  • 1 knob butter
  • salt

Mushroom consomm

  • 2 onions, finely sliced
  • 200g muscovado sugar
  • 375ml white wine
  • 2kg button mushrooms
  • 3.4l chicken stock
  • 1 dash fish sauce
  • 1 dash Kikkoman Naturally Brewed Soy Sauce
  • vegetable oil


  • 1 bunch coriander stalks
  • 3 lemongrass stalks
  • 20g ginger
  • 250g egg white
  • 200g button mushrooms


Heat a small amount of vegetable oil in a heavy based pan on a medium-high heat. Caramelise the onions with the sugar and deglaze the pan with white wine

In a separate pan, lightly fry the sliced button mushrooms in a little vegetable oil to gain a little colour then drain off the surplus liquid. Mix the onions and mushrooms together, add the chicken stock and simmer for two hours. Strain off and chill in a fridge overnight.

To make the raft and complete the broth, blitz the lemongrass, coriander, mushrooms and ginger in a blender then add the egg white

Take the mushroom stock out from the fridge and skim off any fat that is on the top. Pour the stock into a pan and beat the raft mixture into the stock

On a moderate heat bring the stock and raft up to a gentle simmer and cook very slowly for an hour. Remove from the heat and strain the clear stock using a ladle and a muslin cloth. Season with some soy sauce and fish sauce according to your taste

Put each piece of cod into a vacuum bag; add some of olive oil and seal. Cook in a water bath at 56ÁC for fifteen minutes

For the tomato concasse, blanch, peel and remove the seeds. Cube the flesh into one cm squares and keep aside

Pan-fry the blanched spinach and samphire in a little butter and season. Bring the Asian broth to the boil and add the shiitake mushrooms, shimeji mushrooms and the tomato concasse.

Carefully place the spinach and samphire on a plate with the mushrooms and half the broth around. Lastly, remove the cod from the bags, peel off the skin, season with sea salt and microplane the zest of the kaf?r lime over the top

Lay the cod onto the spinach and pour the remaining broth over the dish. Finish with the coriander cress before serving.

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