Season the cod fillets with salt on both sides, then refrigerate for 30 minutes. This will both season the cod and firm up its flesh, making it less likely to fall apart while poaching.

You can use this time to prep the aromatics. First, thinly slice the onion, garlic, ginger and red chilli (if using). Second, using the flat side of a chef’s knife, bash the lemongrass stalks to release the aromatic oils, then slice very thinly. Alternatively, if you don’t feel like chopping, you blitz the aromatics in a food processor.

Heat a tablespoon or two of vegetable or coconut oil in a medium saucepan set over a medium heat.

Add the aromatics and season with salt and pepper. Cook, stirring occasionally, until softened, around 10 minutes.

Add the coconut milk, fish sauce, stock cube and sugar, then season with salt and pepper and mix to combine.

Bring the coconut broth to a simmer over medium-high heat, then cover, reduce the heat to low/medium-low and simmer for 30 minutes.

Add the cod fillets to the coconut broth, then cover and cook until the cod fillets are just cooked through, 5 to 8 minutes depending on their thickness. When done, the flesh will flake when gently pressed.

To serve, carefully transfer the cod fillets to a shallow serving bowl, then ladle the broth over the top. Finish with the spring onion, fresh coriander and optional drizzle of chilli oil. I recommend serving this with rice (it soaks up all of that deliciously fragrant coconut broth), a side of steamed veg, and a few lime wedges for squeezing over.