Coconut-Poached Fish With Bok Choy

Name: Coconut-Poached Fish With Bok Choy
Total time: 25 min
Ingredients: 4 (6-ounce) cod fillets or other flaky white fish; Kosher salt; 2 tablespoons canola or vegetable oil; 1 large shallot, thinly sliced; 2 garlic cloves, thinly sliced; 1 (2-inch) piece ginger, peeled and cut into thin matchsticks; 1 fresh Thai or Serrano chile, thinly sliced; 2 (13 1/2-ounce) cans coconut milk; 1 1/2 teaspoons fish sauce; 1 teaspoon light brown sugar; About 7 ounces baby bok choy, ends trimmed and stalks separated; 1/4 cup roughly chopped cilantro, both leaves and tender stems; 2 tablespoons thinly sliced scallion greens; Lime wedges (from 1 lime), for serving; Flaky salt (optional)

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Total: 25 minutes

Servings: 4

Cost: $13.06 /serving

Author : Colu Henry

bok choy cod ginger

Instructions

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Step 1

Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.

Step 2

Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.

Step 3

Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.

Step 4

Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.

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