Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 0.5 tsp red pepper flakes
  • 13.5 oz full-fat coconut milk
  • 2 cups fish stock
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1.5 lbs cod fillets, cut into 1.5-inch chunks
  • 2 cups fresh baby spinach
  • 1 large lime, juiced
  • 0.25 cup fresh cilantro, chopped
  • 0.5 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. Heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
  2. Stir in the minced garlic, grated ginger, ground turmeric, and red pepper flakes. Cook for 1 minute until fragrant and the oil turns a bright orange hue.
  3. Pour in the fish stock, coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer for 5 minutes to allow the flavors to integrate. Do not let it reach a rolling boil.
  4. Season the cod chunks with salt and white pepper. Add the fish to the pot and simmer for about 5 minutes until opaque and flaky.
  5. Stir in the fresh baby spinach, lime juice, and cilantro. The heat from the broth will wilt the spinach. Taste and adjust seasoning before serving.