A comforting bowl of rice topped with tender fish and fragrant broth makes a lovely meal for lunch or dinner. This lemongrass and ginger cod recipe combines fresh citrusy aromas, gentle warmth, and savory flavors in a light dish that feels satisfying without being too heavy.

The fish cooks gently in the broth, allowing it to absorb the seasoning while remaining delicate. Served with soft rice, every spoonful brings together the ingredients in a simple, balanced way.

Ingredients You Will Need

2 cod fillets, about 150–180 g each

150 g jasmine rice

2 stalks lemongrass, lightly crushed

1 thumb-sized piece of fresh ginger, thinly sliced

2 garlic cloves, finely chopped

3 spring onions, sliced

1 tablespoon soy sauce

1 teaspoon fish sauce, optional

750 ml fish stock or vegetable stock

1 teaspoon lime juice, plus extra to taste

1 small red chili, thinly sliced, optional

1 teaspoon neutral cooking oil

A small pinch of salt

Fresh coriander leaves, for garnish

Water, as needed for cooking the rice

Preparation and Cooking Time

Preparation takes approximately 15 minutes, with another 25 minutes needed for cooking. This recipe serves two people. Rinse the rice and prepare the aromatics before heating the broth to make the cooking process easier to manage.

How to Make Lemongrass and Ginger Cod with Brothy Rice

1. Prepare the rice. Rinse the jasmine rice under cool water until the water runs mostly clear. Cook it according to the package instructions, adding a small pinch of salt if desired. Once tender, cover and keep warm while preparing the fish and broth.

2. Prepare the aromatics. Trim the lemongrass and peel away any tough outer layers. Gently press the stalks with a sturdy spoon to release their fragrance, then break them into shorter pieces by hand. Peel and thinly slice the ginger, finely chop the garlic, and slice the spring onions. If using chili, prepare it according to your preference.

3. Gently cook the aromatics. Heat the cooking oil in a medium saucepan over medium-low heat. Add the ginger, garlic, lemongrass, and the white parts of the spring onions. Stir for about one minute until fragrant, taking care not to let the garlic brown.

4. Prepare the broth. Pour in the stock, then add the soy sauce and optional fish sauce. Bring the liquid to a gentle simmer, reduce the heat, and let it cook for 8–10 minutes. This allows the lemongrass and ginger to infuse the liquid with their flavors. Add the optional chili if you prefer a little heat.

5. Season the liquid. Taste the broth before adding more seasoning. Adjust with a little extra soy sauce for savory depth or lime juice for freshness. Keep the broth at a gentle simmer rather than a rolling boil, which can cause too much liquid to evaporate.

6. Poach the cod. Carefully lower the fillets into the simmering broth. Add a little extra stock or water if needed to keep the fish mostly covered. Cook gently for approximately 6–10 minutes, depending on thickness. Avoid moving the fillets around too much because the flesh can break apart. The fish is ready when it is opaque, flakes easily with a fork, and reaches an internal temperature of 63°C (145°F).

7. Finish the broth. Remove the lemongrass pieces if you prefer not to have them in the serving bowls. Stir in the lime juice and taste once more, making small adjustments if necessary. Keep the broth warm while assembling the meal.

8. Assemble the bowls. Divide the cooked rice between two deep bowls. Place one cod fillet over each portion and ladle the fragrant broth around the rice. Finish with the green parts of the spring onions and fresh coriander. Serve immediately while the fish is tender and the broth is hot.

Tips for a Better Result

Choose cod fillets of similar thickness so they cook at roughly the same pace. If using frozen fish, thaw it safely in the refrigerator before cooking and pat it dry. Keep the heat low once the fish enters the broth, as gentle cooking helps preserve its texture. You can adjust the flavors to suit your preferences. Extra ginger creates a warmer taste, more lime makes the broth brighter, and additional stock produces a lighter finish. Taste as you go, especially when using salty seasonings.

Lemongrass and ginger cod with brothy rice brings together delicate fish, fragrant aromatics, and a savory liquid in one easy meal. Gentle poaching helps the cod stay tender, while the rice soaks up the flavors of the broth. With simple preparation and careful timing, this dish offers a comforting option for a relaxed lunch or dinner.