Coconut-Poached Fish With Bok Choy
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4(6-ounce) cod fillets or other flaky white fish
- Kosher salt
- 2tablespoons canola or vegetable oil
- 1large shallot, thinly sliced
- 2garlic cloves, thinly sliced
- 1(2-inch) piece ginger, peeled and cut into thin matchsticks
- 1fresh Thai or Serrano chile, thinly sliced
- 2(13½-ounce) cans coconut milk
- 1½teaspoons fish sauce
- 1teaspoon light brown sugar
- About 7 ounces baby bok choy, ends trimmed and stalks separated
- ¼cup roughly chopped cilantro, both leaves and tender stems
- 2tablespoons thinly sliced scallion greens
- Lime wedges (from 1 lime), for serving
- Flaky salt (optional)
Nutritional analysis per serving (4 servings)
645 calories; 51 grams fat; 38 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 40 grams protein; 1082 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
- Step 2
Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
- Step 3
Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
- Step 4
Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.
Private Notes
Comments
I disagree. No sugar needed. At all. Also, Don’t bother with light coconut milk like some suggest. The key to making dishes like this is to use a good quality full fat coconut milk like Chaokoh. American brands like Thai Kitchen or the Trader Joe’s or Whole Foods Store brands just wont cut it. Also, you can amp up the flavor by stirring in a dollop of Mae Ploy green curry paste when your sautéing the shallots and garlic.
I bought Chaokoh coconut milk because of a comment on here. It tasted great but we found out that they torture monkeys to pick the coconuts. https://www.peta.org/features/chaokoh-coconut-milk-monkeys/ Needless to say we won't be buying it anymore.
This was a tasty dish that my son and I prepared for our family. I did add more salt and sugar, as suggested by previous comments. Next time, I'll use about twice as much bok choy. I weighed out the ingredients, so I know I used the right amount, it just wasn't enough for my tastes.
Easy to make, different flavor profile. Did spinach instead of bokchoy and paired with an edamame salad.
Everyone including my toddler loved this. Would probably do one lite coconut milk and one regular can next time as it was a little rich with two full-fat cans. We cut the chilis for the aforementioned toddler and added sriracha to the adult bowls, excellent!
I wish i had taken some of the suggestions. The spices were good but very mild. I would double the ginger and garlic or do as suggested and add come curry paste. It needed some kick.
Advertisement