Coconut-Poached Fish with Bok Choy

cooking.nytimes.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

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 ½-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)

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer