Name: One-Pan Coconut Cod with Bok Choy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 3 baby bok choy, halved; 1-2 tablespoons olive oil; 1 fat shallot- finely chopped; 4 garlic cloves- rough chopped; 3-4 tablespoons of finely chopped lemongrass, or use lemongrass paste; 1 teaspoon ginger, grated; 16-20 ounces wild cod (true cod, black cod, halibut, sea bass); 1 can coconut milk, full fat; 1 cup stock (fish, chicken stock or use water); ½ teaspoon salt, more to taste; ½ teaspoon yellow curry powder or turmeric; 2 teaspoons fish sauce; 1 lime- zest and lime juice to taste, start with half a lime, taste, adjust.; garnish- finely sliced chili peppers, fresh cilantro, chili crisp; serve over jasmine rice

Ingredients

Scale

3 baby bok choy, halved
1–2 tablespoons olive oil
1 fat shallot- finely chopped
4 garlic cloves- rough chopped
3–4 tablespoons of finely chopped lemongrass, or use lemongrass paste
1 teaspoon ginger, grated
16–20 ounces wild cod (true cod, black cod, halibut, sea bass)
1 can coconut milk, full fat
1 cup stock (fish, chicken stock or use water)
½ teaspoon salt, more to taste
½ teaspoon yellow curry powder or turmeric
2 teaspoons fish sauce
1 lime- zest and lime juice to taste, start with half a lime, taste, adjust.
garnish- finely sliced chili peppers, fresh cilantro, chili crisp
serve over jasmine rice

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Instructions

Heat a large dry skillet or braiser over medium-high heat. Place the bok choy cut side down to sear for 3-4 minutes until browned. Set aside.
Add olive oil to the skillet and reduce heat to medium. Sauté shallot, garlic, lemongrass, and ginger until tender and fragrant for about 5 minutes. Move this mixture aside.
Season the fish with salt and sear the top side until lightly golden. Flip the fish over.
Combine coconut milk, stock, salt, curry powder, and fish sauce in the skillet. Stir until mixed, then nestle the bok choy back in and bring to a low simmer. Cover and cook until the fish is done, about 7 minutes, depending on thickness.
Finish by adding lime zest and juice. Taste and adjust seasoning with salt and lime. Optionally, add sliced chilies or a little honey for balance.
Serve over jasmine rice, garnished with cilantro and chili crisp.

Notes

Adjust the lime juice based on your taste preference for acidity.
Feel free to use any white fish if cod is not available.
This dish can be served with noodles instead of rice for a different take.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dishes
Method: Pan-Simmer
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 750mg
Fat: 25g
Saturated Fat: 17g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 23g
Cholesterol: 70mg