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
88% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
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
- Preheat the oven to 375°F (190°C).
- Clean the cod and slice into 3-inch pieces.
- 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.
- 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.
- Bake for 20-25 minutes, or until the fish is done to your liking.
- Serve the fish and broth over rice, garnished with more cilantro.
- Enjoy!
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