Poached Cod with Ginger-Lemongrass Broth

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Delicate cod fillets gently poached in a fragrant broth infused with fresh ginger and lemongrass, perfect for a light Whole30-compliant seafood meal. This Asian-inspired Whole30 recipe (pescatarian), ready in about 30 minutes, pairs cod fillets, fresh ginger, lemongrass stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) cod fillets
• 2-inch piece, thinly sliced fresh ginger
• 1 stalk, bruised and cut into 3-inch pieces lemongrass stalk
• 3 cloves, smashed garlic cloves
• 4 cups water
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1/4 cup, chopped fresh cilantro leaves
• 2 stalks, thinly sliced scallions
• 1 tsp sea salt
• 1/2 tsp, freshly ground black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, combine 4 cups water, 2-inch piece of thinly sliced fresh ginger, 1 bruised lemongrass stalk cut into 3-inch pieces, and 3 smashed garlic cloves. Bring to a gentle simmer over medium heat and cook for 10 minutes to infuse the flavors.
2. Step 2: Remove the lemongrass, ginger slices, and garlic with a slotted spoon, then add 2 tbsp fish sauce, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper to the broth. Stir to combine.
3. Step 3: Gently slide 4 cod fillets (6 oz each) into the simmering broth, ensuring they are submerged. Poach for 6-8 minutes until the fish is opaque and flakes easily with a fork.
4. Step 4: Carefully remove the cod with a slotted spatula onto warm plates. Stir 1 tbsp lime juice into the broth and ladle some broth over the fish.
5. Step 5: Garnish with 1/4 cup chopped fresh cilantro leaves and 2 thinly sliced scallions before serving.