Quality ingredients define this dish. Because the flavor profile is subtle, I encourage you to seek out fresh turmeric root rather than the dried powder if you can find it. It offers a brighter, cleaner earthiness that really defines the broth.

• Cod Fillets: 4 portions, roughly 6oz each. Look for thick, firm fillets.
• Coconut Oil: 1 tbsp for the initial sauté.
• Aromatics: 1 small diced yellow onion, 3 cloves of smashed garlic, and 1 tablespoon of freshly grated ginger.
• Fresh Turmeric: 1 tablespoon, grated. Wear gloves if you don't want stained fingers!
• Coconut Milk: 1 can (13.5oz) full-fat. This provides the silky texture.
• Vegetable Stock: 1/2 cup to balance the richness.
• Greens: 1 cup of baby spinach.
• Finishing Touches: Fresh lime wedges and a handful of chopped cilantro.

1. Building the Base: In a wide, deep skillet, heat your coconut oil over medium heat. Once it shimmers, add the onions. Sauté them until they are translucent and sweet. Do not rush this; you want the edges just slightly golden.

2. Blooming the Aromatics: Add your garlic, ginger, and turmeric. Stir constantly for about 60 seconds. You’ll hear a gentle sizzle, and the fragrance will fill the kitchen. This step is vital for pulling the essential oils out of the spices.

3. The Golden Broth: Pour in the coconut milk and vegetable stock. Give it a gentle whisk to combine all the beautiful, sunny-colored bits from the bottom of the pan. Bring it to a very light simmer—you want small bubbles, not a rolling boil, or the coconut milk might separate.

4. The Poach: Carefully slide the cod fillets into the broth. Cover the pan. Let the fish poach for about 6–8 minutes. You’ll know it’s done when the flesh is opaque and flakes away easily with the edge of a fork.

5. Wilt and Finish: Gently fold in the baby spinach. It will wilt in seconds from the residual heat. Serve immediately with a generous squeeze of lime, which cuts through the creaminess of the coconut.

This dish is fantastic for meal prep because the flavors actually deepen after sitting in the fridge. If you’re planning to prep ahead, cook the broth base separately and store it in an airtight container. When you’re ready to eat, bring the broth to a gentle simmer and poach the fish fresh.

If you have leftovers, keep them in a glass container for up to 48 hours. When reheating, use a small saucepan on the stove over low heat. Avoid the microwave if possible, as it tends to turn the fish rubbery. Adding a splash of water or stock while reheating helps maintain the consistency of the sauce.