Equipment
Ingredients
Main
- 680 g cod, cut into 4 portions
- 30 ml vegetable oil
- 100 g shallot, thinly sliced
- 2 garlic, thinly sliced
- 15 g ginger, peeled and cut into matchsticks
- 1 thai chile, thinly sliced
- 800 ml coconut milk
- 7½ ml fish sauce
- 4 g light brown sugar
- 200 g bok choy, ends trimmed and stalks separated
- 7½ g cilantro, roughly chopped
- 3 g scallion, thinly sliced
- 1 lime, cut into wedges
- 5 g salt
Nutrition (per serving)
Method
Apply salt to all sides of the fish fillets.
Heat the vegetable oil in a large sauté pan over medium heat.
Add the sliced shallot, garlic, ginger, and chile to the pan. Sauté for 2 minutes until the aromatics are translucent.
Pour the coconut milk, fish sauce, and brown sugar into the pan. Whisk until the sugar is fully dissolved.
Bring the liquid to a gentle simmer, ensuring it does not reach a rolling boil.
Place the fish fillets into the broth. Reduce heat to low, cover, and poach for 6 to 8 minutes until the fish reaches an internal temperature of 63°C/145°F.
Transfer the cooked fish fillets from the pan to individual serving bowls.
Place the bok choy into the remaining broth. Increase heat to medium-low and cook for 1 to 2 minutes until the leaves wilt.
Distribute the bok choy and broth into the bowls with the fish. Garnish with cilantro, scallions, and lime wedges. Add flaky salt if desired.
Chef's Notes
- For the best flavor, use full-fat coconut milk. Light coconut milk can be used, but the broth will be less rich.
- Ensure the fish is cooked just until opaque and flakes easily. Overcooking will result in dry, tough fish.
- Don't overcrowd the pan when sautéing the aromatics; this will steam them rather than sauté, leading to less developed flavor.
- Taste and adjust the seasoning of the broth before adding the fish. Fish sauce and salt content can vary by brand.
- The bok choy should be cooked just until tender-crisp. Overcooked bok choy will become mushy.
Storage
Refrigerator: 48 hours — Store in an airtight container; fish texture may soften over time.
Reheating: Gently warm in a pan over low heat until the broth reaches 74°C/165°F.
