Cod in Woodapple and Longan Sauce (with Mushrooms + Lemongrass-Coconut Chilli Rice)

 There are dishes that feel like a postcard from a place you’ve never been, yet somehow they make perfect sense on your plate. This is one of them: flaky cod gently poached in a glossy woodapple-and-longan sauce, mushrooms soaking up all that sweet-sour perfume, and a rice side that’s basically a warm hug of lemongrass, coconut and chilli.

Woodapple (bael) brings a tangy, marmalade-like depth with a faintly herbal edge, while longan adds soft honeyed sweetness. Together, they create a sauce that’s bright, aromatic, and ridiculously good with white fish.

Ingredients (serves 2)

For the cod in woodapple & longan sauce

2 cod fillets (about 150–200 g each), skinless

200–250 g mushrooms (shiitake, oyster, or button), sliced

1 small shallot, finely chopped

2 cloves garlic, finely chopped

1 tsp grated ginger

1–2 tsp neutral oil

120–150 ml coconut milk (or light coconut milk)

2–3 tbsp woodapple/bael extract (or woodapple sauce)

2–3 tbsp longan syrup (or longan juice + a little sugar)

1–2 tsp soy sauce (or fish sauce if you want it more “Thai”)

1 tsp lime juice (to finish, adjust to taste)

Optional heat: a pinch of chilli flakes or 1 small fresh chilli

Black pepper

For the lemongrass-coconut chilli rice

150 g jasmine rice (or basmati)

200 ml coconut milk + 120 ml water (adjust depending on rice)

1 stalk lemongrass, bruised and tied in a knot

1 small red chilli, sliced (or 1/2 tsp chilli flakes)

1/2 tsp salt

Optional: 3–4 kaffir lime leaves or a strip of lime zest

To finish

Fresh coriander or Thai basil

Lime wedges

Toasted sesame seeds or crushed roasted peanuts (optional)

Method

Start the coconut lemongrass rice Rinse the rice quickly. In a pot, add rice, coconut milk, water, salt, lemongrass, and chilli (plus kaffir lime leaf/zest if using). Bring to a gentle simmer, cover, and cook on low until absorbed (usually 10–12 minutes). Turn off the heat and let it steam, covered, 10 minutes. Remove lemongrass before serving.

Build the sauce base Heat oil in a pan over medium heat. Add shallot and cook 2 minutes. Add garlic and ginger, cook 30 seconds, then add mushrooms and sauté until they soften and start to take color.

Make it woodapple-longan glossy Lower the heat slightly. Stir in coconut milk, woodapple extract, and longan syrup. Add soy sauce/fish sauce and a touch of chilli if you want it warmer. Simmer 3–5 minutes until the sauce looks shiny and lightly coats the back of a spoon.

Taste: you want a sweet-sour balance. If it’s too sweet, add a bit more lime. If it’s too sharp, add a little more longan syrup or coconut milk.

Cook the cod gently in the sauce Nestle the cod into the simmering sauce. Spoon sauce over the top, cover (or loosely cover with a lid), and poach gently 6–9 minutes depending on thickness, until the fish flakes and turns opaque. Avoid boiling—gentle heat keeps cod juicy.

Finish + plate Turn off the heat, add lime juice, and crack black pepper. Fluff the rice, plate it, spoon mushrooms and sauce around, then place the cod on top. Finish with herbs and a squeeze of lime. Add sesame or peanuts if you like extra texture.

Notes + swaps

No longan? Use lychee syrup, a spoon of honey, or a splash of apple juice plus sugar.

No woodapple/bael extract? Tamarind concentrate (less, because it’s sharper) plus a little orange marmalade gets you surprisingly close.

Want it richer? Finish the sauce with a small knob of butter or a drizzle of toasted sesame oil off-heat.

Best mushrooms here: shiitake for depth, oyster for silkiness, or a mix.