In a large skillet or saucepan, combine the coconut milk, vegetable broth, lime juice, lime zest, minced ginger, minced garlic, honey (or maple syrup), salt, and black pepper. Stir well to combine.

Bring the mixture to a gentle simmer over medium heat.

Once simmering, carefully add the cod fillets to the skillet, ensuring they are submerged in the liquid.

Cover the skillet with a lid and poach the cod for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

While the cod is cooking, prepare the cilantro sauce by mixing the chopped cilantro into the remaining poaching liquid, allowing the flavors to meld.

Once the cod is cooked, gently remove the fillets from the skillet and place them on a serving platter.

Spoon the coconut ginger sauce over the cod fillets.

Serve warm, accompanied by cooked rice or quinoa to soak up the delicious sauce.