Ingredients

• 16 ounces Wild Oregon Rockfish

• 1 tablespoons neutral oil, such as canola

• 1 shallot, thinly sliced

• 2 cloves garlic, peeled and thinly sliced

• 1 inch knob of fresh ginger, peeled and thinly sliced

• 1 Thai bird chili, peeled and sliced into very thin rounds (optional)

• 1 13-ounce cans coconut milk

• 1/2 tablespoon light brown sugar

• 7 ounces baby bok choy, chopped into large pieces

• 1/4 cup roughly-chopped cilantro

• 2 scallions, green and light green parts, sliced thin

• 1 limes, half for juice and half for wedges to serve

• kosher salt, to taste

Instructions

• Season the fish with a generous sprinkle of kosher salt. Set aside.

• Heat a skillet over medium heat with the oil. Add the shallot, garlic, ginger, and chili pepper (if using). Cook, stirring, until the shallot is translucent, about 2 minutes.

• Whisk in the coconut milk, juice of 1/2 lime, fish sauce, brown sugar, and a generous pinch of salt. Bring to a simmer and add the fish. Turn the heat to low and cover. Poach the fish at a low simmer for 6 to 8 minutes, until the fish is cooked. Do not boil or the fish will be tough.

  PRO TIP: You will know the fish is cooked when it has turned very white and flaky.

• Remove the fish with a slotted spoon or spatula and divide it into the bowls.

• Add the bok choy to the coconut milk liquid and raise the heat to medium-low. Cook until just tender but not mushy, about 1 to 2 minutes. Taste the broth for seasoning.

• Divide the bok choy and broth among the bowls. Top with scallions, cilantro, and a lime wedge. Serve hot.