Cod Poached in Coconut Milk with Ginger, Shallot and Bok Choy

 

I found this recipe on Unpeeled Journal and tweaked it slightly, it is very light and I think one of the best ways to eat cod.

Ingredients

1 lb cod fish filets

2 tablespoons canola oil

1 large shallot sliced

2 cloves garlic peeled and thinly sliced

2 slice of ginger, 2 inches thick, peeled and thinly sliced

1 12oz can coconut milk

1 tablespoon oyster sauce

1 tablespoon brown sugar

5 bok choys sliced and bottoms removed

3 scallions green and light green parts sliced thin

1 lime

Lemon Wedges

Salt

Directions

Wash and dry the fish, sprinkle with salt and set aside

In a medium skillet heat the canola oil. Add the shallot, garlic, and ginger. Cook stirring until the shallot is translucent, about 2 minutes.

Whisk in the coconut milk, juice of 1 lime, the oyster sauce, brown sugar and a generous pinch of salt. Bring to a simmer and add the fish. Turn the heat to low and cover.

Poach the fish at a low simmer for 7 minutes until the fish is cooked (when it has turned white and flaky) . Do not boil or the fish will be tough.

Remove the fish and place it on a platter, raise the coconut milk liquid to medium low. Add the bok choy and cook for 2 minutes.

Pour over the fish and top with scallions and lemon wedges.