Coconut-Poached Fish with Bok Choy
For the original recipe and instructions, see “Coconut-Poached Fish with Bok Choy” at cooking.nytimes.com
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 ½ teaspoons fish sauce
- 1 teaspoon light brown sugar
- About 7 ounces baby bok choy, ends trimmed and stalks separated
- ¼ 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)
Recipe copyright
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