Ingredients:

  • 2 tbsp neutral oil (Grapeseed or Avocado)
  • 3 cloves garlic, smashed and minced
  • 2-inch piece ginger, julienned
  • 1 stalk lemongrass, bruised and cut into 2-inch segments
  • 4 bird’s eye chilies, split lengthwise
  • 1.5 lbs fresh cod fillets, cut into 2-inch chunks
  • 1 tsp sea salt
  • 6 cups high-quality seafood stock
  • 3 tbsp fish sauce
  • 0.5 cup freshly squeezed lemon juice
  • 1 tsp coconut sugar
  • 1 cup cherry tomatoes, halved
  • 0.5 cup fresh cilantro, roughly chopped
  • 1 small red onion, thinly sliced into rings

Instructions:

  1. In a large heavy-bottomed pot, combine the neutral oil, minced garlic, julienned ginger, bruised lemongrass, and chilies. Turn the heat to medium-low and allow the aromatics to sizzle gently for 2-3 minutes until fragrant until the garlic is golden and the kitchen smells like a dream.
  2. Pour the seafood stock into the pot and bring the mixture to a rolling boil. Once boiling, reduce the heat to a simmer and let the broth simmer for 10 minutes.
  3. Stir in the fish sauce and coconut sugar and 0.5 cup lemon juice. Taste the broth; it should be sharp and savory. Gently drop the 1.5 lbs of cod chunks and halved cherry tomatoes into the simmering broth.
  4. Poach the fish for 4-6 minutes until the fish is opaque and flakes easily with a fork.
  5. Turn off the heat. Stir in the sliced red onion and 0.5 cup fresh cilantro. Remove the lemongrass segments before ladling into bowls to ensure no one accidentally bites into a woody stalk. Serve immediately to preserve the bright citrus notes.