Coconut-Poached Fish With Bok Choy

By Colu Henry

Updated July 11, 2018

  • Linda Xiao for The New York Times
Media 1 of 1
Total Time
25 minutes
Rating
5(2,788)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 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)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 85 milligrams cholesterol; 636 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 38 grams saturated fat; 51 grams fat; 2 grams fiber; 1056 milligrams sodium; 40 grams protein; 3 grams sugar

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

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,788 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

David Hard

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.

Please don't buy Chaokoh

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.

md

Made this once and loved it. The second time, I substituted chocolate chip cookies and it was equally great.

Lemanswinner

This was great. Needs a lot more seasoning than as written, but go for it and you'll be rewarded with a rich sauce and flaky fish.

Meljuwil

Fantastic dish that I absolutely will make again. Didn’t have fish sauce, so adjusted salt. Used more bok choy and also added Thai basil with the other greenery at end.

Daniela

I always end up with way too much broth and have to throw it away bc I don’t think of how to repurpose it in time. I think this recipe would be find with 1 can of coconut milk. I wonder if I could marinate chicken in the leftover broth…tofu would also be good just poached in the broth and a reheat over rice.

mtl

@Daniela I often freeze that extra sauce/broth for when I’m short on time. A quick defrost followed by a simmer of veggies and protein makes for a great dinner with little effort

Private comments are only visible to you.

Recipe Tags

or to save this recipe.