Ingredients

• 1 pound Wild Oregon Rockfish

• 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 (13½-ounce) cans coconut milk

• 1½ teaspoons fish sauce

• 1 teaspoon light brown sugar

• About 8 ounces 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)

Instructions

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 rockfish 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.

From New York Times Cooking