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Tom Yum-Inspired Baked Cod

Tom yum soup is a classic, so we decided to use the broth to make a creamy, juicy baked cod dish! Serve it over rice with some picked veggies on the side for a well-rounded and comforting meal.

Tasty Team
90% would make again
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Tom Yum-Inspired Baked Cod
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Ingredients

for 4 servings

  • 2 lb skinless cod
  • 1 cup canned full-fat coconut milk
  • 2 tablespoons tom yum paste
  • 5 bird's eye chiles
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon grated garlic
  • 1 tablespoon minced lemongrass
  • 3 thin slices of fresh ginger
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • cooked rice, for serving

Nutrition Info

  • Calories 323
  • Fat 13g
  • Carbs 10g
  • Fiber 2g
  • Sugar 4g
  • Protein 43g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Clean the cod and slice into 3-inch pieces.
  3. Make the broth: In a medium saucepan, whisk together the coconut milk, tom yum paste, ginger, garlic, and lemongrass. Cover and warm over medium heat for 5 minutes, or until well combined.
  4. Ladle a third of the tom yum broth into a baking pan, then arrange the cod on top. Cover the fish with the rest of the tom yum broth and add the sliced ginger and cilantro.
  5. Bake for 20-25 minutes, or until the fish is done to your liking.
  6. Serve the fish and broth over rice, garnished with more cilantro.
  7. Enjoy!
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Tom Yum-Inspired Baked Cod