Coconut Cod
, Serves 4
Cod simmered in a lemongrass-ginger coconut broth with seared bok choy, finished with lime and served over jasmine rice.
| 3 baby bok choy, halved | Sear bok choy cut side down, 3-4 min | Add broth, bok choy; simmer 7 min covered | Add lime zest & juice, adjust | Spoon over rice, garnish |
| 1-2 tablespoons olive oil | Sauté aromatics 5 min, sear fish | |||
| 1 fat shallot, finely chopped | ||||
| 4 garlic cloves, rough chopped | ||||
| 3-4 tablespoons / 15-20 g finely chopped lemongrass, or lemongrass paste | ||||
| 1 teaspoon ginger, grated | ||||
| 16-20 oz / 450-570 g wild cod (or black cod, halibut, sea bass) | ||||
| 1 can coconut milk, full fat | ||||
| 240 ml stock (fish, chicken, or water) | ||||
| 1/2 teaspoon salt, more to taste | ||||
| 1/2 teaspoon yellow curry powder or turmeric | ||||
| 2 teaspoons fish sauce | ||||
| 1 lime, zest and juice to taste | ||||
| Sliced chili peppers, for garnish | ||||
| Fresh cilantro, for garnish | ||||
| Chili crisp, for garnish | ||||
| Honey, if needed to balance | ||||
| Jasmine rice, for serving |
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