Coconut-Poached Fish With Bok Choy
, Serves 4
Cod gently poached in a ginger-chile coconut broth, served over wilted baby bok choy with lime and cilantro.
| 4 (170 g) cod fillets or other flaky white fish | Season fish with salt | Poach fish, covered, low, 6-8 min | Remove fish, wilt bok choy 1-2 min | Ladle broth over fish & bok choy | Top with cilantro, scallion, lime & salt | |
| Kosher salt (to season the fish) | ||||||
| 2 tbsp canola or vegetable oil | Sauté aromatics until translucent, 2 min | Whisk in coconut milk, fish sauce, sugar | ||||
| 1 large shallot, thinly sliced | ||||||
| 2 garlic cloves, thinly sliced | ||||||
| 1 (2-inch / 5 cm) piece ginger, peeled, cut into thin matchsticks | ||||||
| 1 fresh Thai or Serrano chile, thinly sliced | ||||||
| Kosher salt (to season the aromatics) | ||||||
| 2 (400 ml) cans coconut milk | ||||||
| 1 1/2 tsp fish sauce | ||||||
| 1 tsp light brown sugar | ||||||
| About 200 g baby bok choy, ends trimmed, stalks separated | ||||||
| 5 g roughly chopped cilantro, leaves and tender stems | ||||||
| 2 tbsp thinly sliced scallion greens | ||||||
| Lime wedges (from 1 lime), for serving | ||||||
| Flaky salt (optional) |
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