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Southeast Asian-inspired · Dinner

Coconut ginger fish with bok choy

Coconut ginger fish with bok choy brings together delicate fish, coconut ginger broth, bok choy, tomatoes, and rice in a colorful, weeknight-ready dinner.

About 35 minTotal
About 35 minActive
$$$Cost
ModerateDifficulty
Makes 4 servings
Bowl with four cooked cod fillets in a creamy coconut-ginger broth with chopped baby bok choy and cherry tomatoes, served alongside brown rice and topped with cilantro on a wooden surface.

Equipment

  • Dutch oven or deep skillet

Ingredients

1× recipe · Makes 4 servings

  • 4 cod fillets, 5 ounces each
  • 1 1/2 cups brown rice
  • 4 baby bok choy, chopped
  • 1 pint cherry tomatoes
  • 1 can (13.5 ounces) light coconut milk
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons lime juice
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Meanwhile, heat 1 tablespoon olive oil in a Dutch oven or deep skillet over medium-high.

  2. Combine 1 can (13.5 ounces) light coconut milk, 1 tablespoon grated fresh ginger, 2 tablespoons lime juice into a smooth sauce. Pat 4 cod fillets, 5 ounces each dry, then season with half of 1 teaspoon kosher salt and black pepper. Cook the main ingredient until browned or aromatic, 4 to 6 minutes. Add 4 baby bok choy, chopped and 1 pint cherry tomatoes and the remaining 1 tablespoon olive oil; cook 3 minutes.

  3. Stir in the sauce and 1 cup water unless broth is already listed. Simmer gently, partially covered, until the cod flakes easily and reaches 145°F, stirring occasionally and thinning with water if needed.

  4. Season with the remaining salt and pepper. Spoon Coconut ginger fish with bok choy over or alongside the prepared base. Finish with 1/2 cup fresh cilantro leaves.

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