Coconut Miso Fish

There are recipes that feel indulgent yet effortless and this Coconut Miso Fish is one of them. It’s a dish that turns simple ingredients into something memorable: tender cod fillets poached in a creamy, umami-rich coconut miso broth that’s deeply comforting without being heavy. This recipe brings boldness to the table while remaining elegant and deceptively easy to pull off—a perfect fit for any home cook who craves flavour without complication.

Table of Contents

• Ingredient Breakdown
• The Role of Salting the Cod
• Building the Coconut Miso Broth
• How to Perfectly Poaching Fish
• Serving the Coconut Miso Fish
• Why this Coconut Miso Fish Belongs in Your Regular Rotation
• More Fish Recipes

Ingredient Breakdown

• Cod Fillets: The star of this Coconut Miso Fish. Cod is flaky, tender, and absorbs the broth’s flavour beautifully. Haddock, pollock, or even halibut are excellent substitutes.
• Vegetable Oil: A neutral oil ensures the aromatics cook gently without overpowering the dish.
• Onion: Forms the aromatic backbone of the broth, adding a natural sweetness as it softens.
• Garlic: Essential for depth, garlic brings a savoury warmth that balances the richness of the coconut milk.
• Ginger: Bright and zesty, ginger adds a gentle kick and keeps the broth feeling fresh.
• White Miso Paste: This ingredient is the powerhouse of the broth, contributing savoury depth and a distinctive umami character.
• Coconut Milk: Creamy, slightly sweet, and indulgent, it forms the base of the broth. Use a good-quality brand with a high coconut content for the best results.
• Light Soy Sauce: A salty, savoury addition that enhances the broth’s overall balance.
• Mirin: A subtle touch of sweetness that rounds out the savoury miso and soy.
• Fresh Coriander: Provides a bright, herbaceous finish that cuts through the richness.
• Lime Wedges: A squeeze of lime just before serving sharpens the flavours and brings it all together.
• Chilli Oil: Optional but worth it. A drizzle of chilli oil adds heat and richness, elevating each spoonful.

The Role of Salting the Cod

The first step in this Coconut Miso Fish recipe—salting the cod fillets and refrigerating them—is a small detail with a big impact. It’s a practice borrowed from professional kitchens, where chefs use salting to season fish deeply and improve its texture. By drawing out some moisture, the salt firms up the flesh, making the fillets less likely to fall apart while poaching.

This step also ensures the fish is well-seasoned, enhancing its natural sweetness. Skipping it might not ruin the dish, but taking those 30 minutes to prep the fish adds a subtle finesse to the final result.

Building the Coconut Miso Broth

The soul of this Coconut Miso Fish recipe lies in its broth. It’s rich without being cloying, umami-packed but still light, and so flavourful you’ll want to spoon it over everything on your plate.

The secret to building a broth with this much depth is in layering flavours. The process begins with gently cooking the onion, garlic, and ginger. Sautéing these aromatics slowly allows their sweetness and fragrance to develop fully, forming a base that’s warm and inviting.

When you add the miso paste, take your time. Let it cook for a minute so its flavours deepen. Then, when the coconut milk, soy sauce, and mirin are stirred in, the broth transforms into something silky and complex. It’s a balance of creamy, salty, and sweet, with each component enhancing the others.

One of the most satisfying parts of this Coconut Miso Fish recipe is watching the miso dissolve into the broth as it simmers. Don’t rush it—this process ensures the flavours meld seamlessly, creating a broth that’s as luxurious as it is comforting.

How to Perfectly Poaching Fish

Poaching might sound intimidating, but it’s one of the easiest ways to cook delicate fish like cod. The key is to keep the broth at a gentle simmer—never a boil. Too much heat can cause the fish to toughen or break apart, but a low, steady simmer allows the fillets to cook evenly, remaining moist and tender.

When the cod is ready, you’ll know. The flesh will turn opaque and flake easily when pressed. It’s worth keeping an eye on the timing, as overcooking can rob the fish of its delicacy. Five to eight minutes is usually perfect, depending on the thickness of the fillets.

Serving the Coconut Miso Fish

This Coconut Miso Fish recipe shines brightest when paired with simple sides that let the broth take centre stage. Steamed rice is essential—it’s the perfect vehicle for soaking up every last drop of that fragrant, creamy broth. Add a side of tenderstem broccoli or pak choi for a hit of freshness and crunch.

The garnishes here aren’t just decorative; they’re essential. Fresh coriander brings brightness, while lime wedges offer acidity that cuts through the richness. And if you love a bit of heat, don’t skip the drizzle of chilli oil—it adds depth and makes the dish even more irresistible.

For a slightly different take, you could also serve the fish with noodles instead of rice. The silky broth clings beautifully to them, creating a hearty, slurpable dish that feels luxurious yet unfussy.

Why this Coconut Miso Fish Belongs in Your Regular Rotation

This Coconut Miso Fish is the kind of recipe you’ll find yourself craving often. It’s comforting without being heavy, indulgent without being fussy. The flavours are bold yet balanced, making it equally suitable for a midweek dinner or a more refined occasion.

What sets it apart is its versatility. Swap cod for any firm white fish, or even try it with prawns or tofu for a plant-based twist. Adjust the seasoning to suit your taste—add more chilli for heat, or a little extra soy for a saltier kick. This recipe is forgiving, adaptable, and endlessly satisfying.

It also teaches you a lot about building flavour in the kitchen. From salting the fish to layering aromatics and carefully balancing salty, sweet, and creamy elements, this dish is a masterclass in simplicity done well.

More Fish Recipes

I’ve been sharing lots of delicious fish recipes on my Instagram and TikTok in a series I’ve called Fantastic Fish. If you love this Coconut Miso Fish, why not try some of the others in the series?

• Fish Katsu Curry: Swapping chicken for fish brings a new lightness and crispiness to the dish. It gets an extra layer of depth from caramelised onions – a small detail that makes all the difference.
• Crispy Sea Bass with Spring Onion and Ginger Oil: Despite only using 4 ingredients, this dish is packed with flavour. And as if that weren’t enough, it’s incredibly easy to make and comes together in less than 20 minutes.
• Coconut-Crusted Thai Curry Sea Bass: If you’re a fan of Thai flavours, you’re going to love this one. The fish is marinated in Thai red curry paste, before being encased in a coconut crust and fried to golden perfection.
• Roasted Salmon with Curry Leaf Butter: Roasted salmon, topped with a delicious 3-ingredient curry leaf butter.
• Coconut Milk Poached Fish:  Inspired by Southeast Asian flavours, this dish features tender, flaky white fish, gently cooked in a fragrant, aromatic coconut broth.