Equipment
Ingredients
Main
- 680 g cod, cut into 4 portions
- 30 ml vegetable oil
- 100 g shallot, thinly sliced
- 2 garlic, thinly sliced
- 15 g ginger, peeled and cut into matchsticks
- 1 thai chile, thinly sliced
- 800 ml coconut milk
- 7½ ml fish sauce
- 4 g light brown sugar
- 200 g bok choy, ends trimmed and stalks separated
- 7½ g cilantro, roughly chopped
- 3 g scallion, thinly sliced
- 1 lime, cut into wedges
- 5 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 640 kcal
- Protein
- 37 g
- Carbohydrates
- 20 g
- Fat
- 49 g
- Fiber
- 6 g
- Sugar
- 10 g
- Sodium
- 774 mg
- Saturated Fat
- 42 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 73 mg
- Potassium
- 1502 mg
- Calcium
- 120 mg
- Iron
- 4.8 mg
- Magnesium
- 141 mg
- Phosphorus
- 569 mg
- Zinc
- 2.3 mg
- Vitamin A
- 131 mcg
- Vitamin C
- 34 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.13 mg
- Niacin
- 5.2 mg
- Folate
- 56 mcg
- Water
- 314 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Apply salt to all sides of the fish fillets.
Heat the vegetable oil in a large sauté pan over medium heat.
Add the sliced shallot, garlic, ginger, and chile to the pan. Sauté for 2 minutes until the aromatics are translucent.
Pour the coconut milk, fish sauce, and brown sugar into the pan. Whisk until the sugar is fully dissolved.
Bring the liquid to a gentle simmer, ensuring it does not reach a rolling boil.
Place the fish fillets into the broth. Reduce heat to low, cover, and poach for 6 to 8 minutes until the fish reaches an internal temperature of 63°C/145°F.
Transfer the cooked fish fillets from the pan to individual serving bowls.
Place the bok choy into the remaining broth. Increase heat to medium-low and cook for 1 to 2 minutes until the leaves wilt.
Distribute the bok choy and broth into the bowls with the fish. Garnish with cilantro, scallions, and lime wedges. Add flaky salt if desired.
Chef's Notes
- For the best flavor, use full-fat coconut milk. Light coconut milk can be used, but the broth will be less rich.
- Ensure the fish is cooked just until opaque and flakes easily. Overcooking will result in dry, tough fish.
- Don't overcrowd the pan when sautéing the aromatics; this will steam them rather than sauté, leading to less developed flavor.
- Taste and adjust the seasoning of the broth before adding the fish. Fish sauce and salt content can vary by brand.
- The bok choy should be cooked just until tender-crisp. Overcooked bok choy will become mushy.
Storage
Refrigerator: 48 hours — Store in an airtight container; fish texture may soften over time.
Reheating: Gently warm in a pan over low heat until the broth reaches 74°C/165°F.
Troubleshooting
Fish is dry or rubbery
Cause: Poaching liquid was too hot or fish was cooked too long
Fix: Cannot be fixed
Prevention: Ensure the broth stays at a bare simmer and use a thermometer to check for 63°C/145°F.
Coconut broth looks curdled or broken
Cause: The broth reached a hard boil, causing the coconut fats to separate
Fix: Whisk vigorously to re-emulsify, though texture may remain slightly grainy.
Prevention: Maintain low heat once the coconut milk is added.
Cultural Context
This dish draws inspiration from the vibrant flavors of Thai cuisine, particularly its emphasis on balancing sweet, sour, salty, and spicy elements. Poaching in coconut milk is a common technique in Southeast Asian cooking, lending a rich and creamy texture while allowing delicate flavors to meld.
