Thai-Style Poached Cod in Coconut Milk – Delishar

It’s no secret now that I’m a big fan of Thai food. Thai aromatics to be exact. The fragrance of lemongrass and galangal just sends me into a state of food trance. These herbs are a staple in my pantry, it’s almost a sin if it ever runs out at home. Even my room reed diffuser oil is lemongrass, and so is my massage oils. LOL. A bit obsessive, I know. 

If you look at the ingredient list, you’d probably have guessed that this dish is Thai inspired. It’s an easy meal to prepare. You can use any meaty white fish for this recipe. Here I’m using Wild Alaskan Ling Cod from The Alaska Guy. I’d consider it as a one pot meal if I don’t consider the rice prepared with the rice cooker. The fish and vegetables takes no time at all to cook, but the aromatic lends such lovely flavours to the broth. 


Poach Cod in Lemongrass Coconut Milk


  • 4 160g boneless, skinless Alaskan Cod fillet (or any white fish)
  • 1 package of nai bai cleaned
  • 400 ml coconut milk
  • 1 chilli padi smashed (optional)
  • 4 cloves garlic minced
  • 2 shallots minced
  • 6 slices of galangal
  • 2 lemongrass bruised and cut into 2 inch pieces
  • 2 cilantro root
  • 2 lime leaves crushed
  • Handful of fresh Thai basil
  • Juice of 1 lime
  • 1 tbsp fish sauce
  • Salt and pepper to taste
  • 1 tbsp coconut oil or cooking oil
  • Cilantro to garnish
  • Season cod with salt and pepper on both sides.

  • Heat oil in pan on medium high heat.

  • Saute chilli, garlic, and shallot for 1 minute.

  • Add lemongrass and galangal, saute for another minute.

  • Pour in coconut milk, lime leaves, basil leaves, cilantro roots, and fish sauce.

  • Add cod to pan. Fish doesn’t need to be fully submerged.

  • Bring coconut milk to boil, lower heat to a gentle simmer.

  • Cover and cook for about 5 minutes.

  • Remove cod from coconut broth, and add nai bai.

  • Cover and allow to cook until vegetable is wilted. About a minute.

  • Remove from heat and stir in lime juice.

  • Spoon nai bai and broth over fish, and garnish with cilantro leaves.

Coconut Milk Poached Fish insta

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Poached Egg on Sun-dried Tomato Pesto Toast – Delishar

2 weeks ago, I shared a Browned Butter Salmon on Sun-dried Tomato Pesto Pasta. That was the first time I made this amazing pesto. It goes on anything and everything. It’ll even make furniture taste delicious. But I would not recommend that.

Ever since that day that I introduce it to the family, they could not get enough of it. My girls love it with their pasta, and I like to have it on toast. So I spread it on my toast instead of using butter. Much healthier too!

A little yolk porn to get you motivated to make it soon. 😛 I made this for brunch one weekend morning. Since the husband isn’t a big fan of poached eggs, I usually refrain from making it when he is around for meals. However, he left for work early that day, so it’s food freedom. Yay! That golden lava yolk is so glorious, and it sets my saliva glands going like cray cray. Enough of the yakking, let’s get down to the delicious business.  

Poached Eggs with Avocado on Sun-dried Tomato Pesto Toast


Sun-dried tomato pesto (Makes about 1 cup)

  • 40 g fresh basil leaves
  • 200 g sundried tomatoes
  • 1/4 cup 59ml extra virgin olive oil + a little more if you wish
  • 4 tbsp shredded Parmesan cheese
  • Salt and pepper to taste


  • 2 slices wholewheat bread toasted
  • 1 avocado pitted and sliced/mashed
  • Sun-dried tomato pesto as needed

To poach 1-2 eggs

  • Bring water to a simmer, season with salt, & a splash of vinegar to a simmer, swirl it with a spoon to create Whirlpool. Crack egg into ramekin/bowl. Gently slide room temp egg in the middle, cover, turn off heat, and allow to sit for 4 mins.

To poach a batch at once

  • Use a wide pan with higher sides. Bring water to a simmer, season with salt, & a splash of vinegar to a simmer. Crack egg into ramekin/bowl. Gently slide room temp egg into water. Repeat. Egg>ramekin>water. Or you can use multiple ramekin, to hold each egg individually. But more to wash. 😛 Cook each egg for about 4 mins. Check, whites are set but yolk still soft and molten. Remove with a slotted spoon, and drain on paper towel.

Sun-dried tomato pesto

  • Place all the ingredients into food processor.

  • Process until you get a paste. If too thick, thin it out with a little more olive oil if desired.

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Thai Curry Poached Salmon on Cauli-rice (Whole30, Paleo) – Delishar

I’ve been busy busy busy bee lately. Busy developing a whole lot of new recipes for a new project that will be launched soon. I’ve also been spending a little more time with my girls since it’s summer vacation for them. 

Before school ended, the youngest daughter did a little reflection on our family. In the reflection, she mentioned that daddy like to work on his computer and mommy works on her computer too. And the next thing she said just shattered my heart with guilt. She said, “My mommy loves to work”. 🙁 

You see, she comes back at 1.45pm and when she gets back, I’d still be working at my home office or kitchen if I’m testing/developing recipes. Then I’d be busy setting up for pictures, and shortly after cooking dinner before the husband comes back at 4.30pm. Famished and ready for dinner. In between, she will want my attention, which I’m guilty of not entertaining especially while I’m in the midst of working. Guess that’s the challenge when working from home.  So, I’ve been trying to stop work a little earlier, and spend some quality time with the girls. 

Recipes like this one allows me to finish preparing and cooking dinner within 30 minutes. So that I can spend more time with my girls. And once I have the recipe up on my blog, I can get my helper to recreate these dishes while I play dress up and goof around with my (not so) babies.  Since the girls can’t take spicy food yet, I made their portion with teriyaki sauce instead. 

Poaching the salmon in curry sauce keeps the salmon nice and moist while infusing it with the aromatics in the paste. This is so easy, yet so so good! Definitely making this again for my lunch next week. If you need help making cauliflower rice, refer to this post. Here’s how I made this recipe. 

Saute the curry paste in coconut oil. Then add coconut milk and lime leaves. Bring to a boil.

Add salmon, and bring back up to a boil. Then cover and cook until salmon is cooked through. 

Meanwhile, blanch nai bai in salted water for 30-45 seconds. Then drain and set aside. 

Stir-fry the cauli-rice in olive oil over medium high heat. Season it with salt and black pepper. Assemble and serve immediately. Enjoy!

Thai Curry Poached Salmon on Cauli-rice


  • 2 x salmon fillets 150g each
  • 200 ml coconut milk
  • 2 lime leaves crushed
  • 25 g thai red curry paste mae ploy brand
  • 2 tsp coconut oil
  • 100 g Nai Bai
  • 250 g cauliflower processed into cauli-rice in food processor
  • 2 tsp olive oil
  • Salt and black pepper to taste
  • Chopped spring onions to garnish

Curry Poached Salmon

  • Heat pan on med high with oil.

  • Saute curry paste for 30 seconds.

  • Add coconut milk and bring to boil.

  • Lower heat to low, add lime leaves, and stir until blended.

  • Add salmon and allow to poach for 5-6 minutes on med-low heat or until fish flakes easily.

Stir-fried Cauli-rice

  • Heat frying pan on medium high with olive oil.

  • Add cauliflower rice, and season with salt and black pepper.

  • Stir-fry for 3-5 minutes.

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Poached Salmon Soba – Delishar

Last week was an extremely busy week for me, with a lot of meetings and errands to run. My helper has been a great help in making our dinner when I can’t get back home in time to make it myself. However, I will feel really uneasy if I can’t cook for my family. Lucky for me, Mizkan had sent me samples of their incredibly delicious and ready to use soup base for me to try out. 

Took the opportunity to try out their Goma Tonyu Nabe (Sesame and Soymilk Soup Base) and made the family a quick, easy, and super delish dinner. If you have been following my blog, you’d know that the husband gives me ‘thank you for the wonderful meal’ kisses if he really likes the meal I made for him that night. This recipe was one of those that was awarded one of those kisses. I have Mizkan to thank for that! 

The soup base was rich and creamy, with a tad bit of sweetness to it. Poaching the salmon (got mine from The Alaska Guys) in it together with the ginger gives it that fresh lift. The salmon was absolutely delightful. Flavourful, moist, tender, and perfectly flaky. It was such an enjoyable experience to flake the salmon. I loved so delicate it felt, the warm between my fingers, the aroma, and how visually satisfying to watch it just slides off in perfect flakes. 

The recipe took me barely over 20 minutes to make with very little preparation work needed. Most of the time was spent waiting for the salmon to cool off enough for me to handle. Feel free to use soba, udon, or ramen noodles to make this meal. 

Poached Salmon Soba


  • 3 salmon fillets about 750-800g, I used coho salmon from The Alaska Guys
  • 2 packs of Mizkan Goma Tonyu Nabe Soup Base
  • 4 servings or soba noodles or fresh ramen noodles
  • 6 slices of old ginger
  • Bunch of Chinese spinach root removed and chop into 2 inch pieces
  • 2 tsp sesame oil
  • Sesame seeds to garnish
  • Chopped spring onions to garnish
  • Bring broth to boil together with ginger slices.

  • Bring a pot of water to boil, season with salt, and blanch spinach.

  • Set aside for use later.

  • In the same pot of water, cook soba/ramen until al dente.

  • Drain noodles and toss in sesame oil.

  • When the broth is boiling, gently add salmon and bring back up to a boil.

  • Immediately reduce heat to low, and allow salmon to poach for 5-6 minutes.

  • Turn off heat.

  • Carefully remove salmon to a plate and allow to cool before flaking it.

  • Plate soba in a bowl, top with flaked poached salmon, spinach, and ladle hot soup over noodles.

  • Garnish with sesame seeds and chopped spring onions.

Mizkan’s Goma Tonyu Nabe Soup Base is also known as Sesame and Soymilk Nabe.
They are sold in major supermarkets.

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