Yellow Curry Poached Cod with Watercress and Chili Oil

I prepare four portions at once whenever I want dinner plated and also ready on the table, with each cod fillet placed in its own shallow bowl that has room for the curry (I prefer the yellow sauce in a shallow bowl). The yellow coconut curry evenly coats the fish, and I systematically spoon on the watercress along with the infused oil just before serving.

I make use of a wide, shallow skillet with a tightly fitting lid, since the fillets require sufficient room to sit without overlapping in the sauce, while center-cut pieces of beef at least 1.5 inches thick successfully hold together during the poach. Thin tail pieces heat up too quickly. They can break apart before reaching for the bowl.

The curry paste together with the turmeric cook in the coconut oil for approximately 2 minutes. This initial step takes place before the coconut milk is added, as this short start improves the paste's color alongside smell (I like observing it turn a deeper yellow in the pan). I carefully heat the sauce only until it reaches a trembling simmer. After that, the heat is lowered after the cod is covered. The fish remains tender but opaque in its texture.

For serving, ladle the sauce around the fish instead of heaping it on top. Next, I lay the greens over the center, while jasmine rice or warm naan collects on the extra curry. If a larger spread is being put out, crispy Thai chicken bites or garlic butter shrimp rice bake fit well alongside the bowls on top of the table.