Description
A quick and flavorful cod recipe made in one pan with coconut milk, lemongrass, and seared baby bok choy — an easy, healthy dinner ready in 30 minutes.
Ingredients
Units
Scale
- 3 baby bok choy, halved
- 1-2 tablespoons olive oil
- 1 fat shallot- finely chopped
- 4 garlic cloves- rough chopped
- 3-4 tablespoons of finely chopped lemongrass, or use lemongrass paste
- 1 teaspoon ginger, grated
- 16-20 ounces wild cod (true cod, black cod, halibut, sea bass)
- 1 can coconut milk, full fat
- 1 cup stock (fish, chicken stock or use water)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon yellow curry powder or turmeric
- 2 teaspoons fish sauce
- 1 lime- zest and lime juice to taste, start with half a lime, taste, adjust.
- Garnish- finely sliced chili peppers, fresh cilantro, chili crisp
- Serve over jasmine rice
Instructions
- Sear the Bok Choy. Heat a large dry skillet or braiser over medium-high heat. Place the bok choy, cut side down, and sear 3-4 minutes until seared. Set aside.
- Saute. Add oil to the skillet and lower the heat to medium. Sauté the shallot, garlic, lemongrass and ginger until tender and frgrant, 5 minutes-ish. Scoot this over. Season the fish lightly with salt, then sear the top side just until lightly golden. Flip.
- Simmer. Add the coconut milk, stock, salt, curry powder, and fish sauce and give a stir until combined. nestle in the bok choy, and bring to a low simmer. Simmer gently covered until the fish is cooked through, roughly 7 minutes. Timing will depend on the thickness of the fish.
- Season. Add lemon zest and a squeeze of lime. Taste and adjust salt and lime to taste. Add finely sliced chilies, or, if needed, a little honey to balance the flavor.
- Serve. Spoon over jasmine rice and garnish with cilantro and chili crisp.
Notes
Leftovers will keep up to 3 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 4 ounces cod with sauce and bok choy
- Calories: 553
- Sugar: 4.3 g
- Sodium: 1119.4 mg
- Fat: 21.1 g
- Saturated Fat: 14.8 g
- Carbohydrates: 56.4 g
- Fiber: 4 g
- Protein: 32.9 g
- Cholesterol: 54 mg
