Ingredients:

  • 1 tbsp neutral oil
  • 2 tbsp fresh ginger, thinly sliced
  • 3 cloves garlic, minced
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tsp coconut sugar
  • 1/2 tsp ground turmeric
  • 1 tbsp fresh lime juice
  • 1 lb firm white fish fillets, cut into 2-inch chunks
  • 3 cups baby bok choy, quartered lengthwise
  • 2 stalks green onion, sliced
  • 1 tsp red chili flakes

Instructions:

  1. Heat the neutral oil in a skillet over medium heat. Add the ginger slices, minced garlic, and the bruised lemongrass pieces. Sauté for 2-3 minutes until the garlic smells fragrant and the ginger turns a nutty scent, but be careful not to let the garlic brown.
  2. Pour in the full fat coconut milk, fish sauce, coconut sugar, and turmeric. Stir everything together and bring the liquid to a gentle simmer for 3 minutes. You want to see small bubbles, not a rolling boil, to keep the Coconut Poached Fish base smooth.
  3. Gently nestle the white fish chunks and the quartered bok choy into the simmering liquid.
  4. Cover the pan with a tight lid. Poach for 5-7 minutes until the fish is opaque and flakes easily with a fork.
  5. Remove the skillet from the heat immediately. This is a critical step to prevent overcooking.
  6. Stir in the fresh lime juice. You'll notice the aroma shift instantly from creamy to bright.
  7. Spoon the fish and bok choy into bowls.
  8. Ladle the golden coconut broth over the top.
  9. Garnish with sliced green onions and red chili flakes.