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Thai Kitchen Recipes

Elizabeth Lampman Coconut Poached Cod

This coconut poached cod is heavily inspired by a Jamaican cooking technique known as “Rundown” which involves cooking protein and/or starches in reduced coconut milk.  The Scotch Bonnet Pepper is extremely hot so beware, if you want to avoid heat just cook the whole pepper without cutting into it in order to extract just the flavour.

  • Cook Time:25 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium


2 lb (1 kg) cod fish fillets, cut into 2-in (5 cm) pieces

Juice of 1 lime

2 garlic cloves, minced

1 large onion, chopped

1-2 slices Scotch Bonnet pepper  

1 can (400 mL) Thai Kitchen Premium Coconut Milk

1 can (796 mL) diced tomatoes

1 tsp (5 mL) McCormick Gourmet Thyme Leaves


In a baking dish lay the fish down in a single layer and pour the lime juice over them, making sure they are covered in lime juice, and set aside.

In a large saucepan sauté the garlic, onion and scotch bonnet pepper over medium heat.

Pour in the coconut milk and let it to come to a simmer for 2-3 minutes before stirring in the diced tomato with its juice, and the thyme leaves. 

Cook, stirring occasionally, for 5 minutes, allowing the liquid to reach a low boil.

Add the fish along with the lime juice to the saucepan.

Cook, uncovered, for 10 minutes. The cod should flake easily.

Serve hot over rice.

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