Coconut-Poached Fish With Bok Choy New York Times

Coconut-Poached Fish With Bok Choy has potential. We liked it, however this recipe was a little too bland for us. If we make it again we will pump it up to be more assertive. When we poured the Coconut infused sauce over the Rice it made for a delicious treat. This is a dish that has potential, but isn't quite there yet.

This has been the summer of great Melons. We will chalk it up to a positive benefit of global warming. This was another great Melon. It was delicious topped with Prosciutto.

Coconut-Poached Fish With Bok Choy

New York Times

 

YIELD       4 servings

TIME         25 minutes

 

This one pot, Thai-influenced dish couldn’t be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did. The poaching liquid does double duty by gently cooking the fish and wilting the bok choy. If bok choy is unavailable, another sturdy green, like kale or Napa cabbage, can be substituted. Serve with steamed jasmine rice to soak up some of the fragrant coconut milk broth.

 

Ingredients

 

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 1/2-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)

 

Preparation

 

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.

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.

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.

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.