Name: Poached Cod In Coconut Milk with Bok Choy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Paleo
Ingredients: 2 (6-ounce) cod fillets or other flaky white fish; Celtic sea salt; 4 cups bok choy, stems sliced, leaves cut into large pieces (about 3/4 pound); 3/4 cup zucchini, cubed; 1 tablespoon coconut or avocado oil; 1 large shallot, thinly sliced; 2 garlic cloves, thinly sliced; 1 ½ inch piece ginger, peeled and cut into thin matchsticks; 1 fresh Thai or Serrano chile, thinly sliced; 1 (13 1/2-ounce) can coconut milk; 2 teaspoons fish sauce; 1 teaspoon coconut sugar*; 2 tablespoons lime juice; ¼ cup roughly chopped cilantro leaves; 2 tablespoons thinly sliced scallion greens; Lime wedges for serving

Description

This recipe is packed with flavor and super healthy! It’s made with simple ingredients and comes together in under 30 minutes. Naturally paleo and low carb.

Ingredients

Scale

2 (6-ounce) cod fillets or other flaky white fish
Celtic sea salt
4 cups bok choy, stems sliced, leaves cut into large pieces (about 3/4 pound)
3/4 cup zucchini, cubed
1 tablespoon coconut or avocado oil
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 ½ inch piece ginger, peeled and cut into thin matchsticks
1 fresh Thai or Serrano chile, thinly sliced
1 (13 1/2-ounce) can coconut milk
2 teaspoons fish sauce
1 teaspoon coconut sugar*
2 tablespoons lime juice
¼ cup roughly chopped cilantro leaves
2 tablespoons thinly sliced scallion greens
Lime wedges for serving

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Instructions

Season fish well with salt.
Slice the stems of the bok choy into 1/2 inch pieces. Slice leaves into 1 inch pieces. Keep separate and set aside.
Cut zucchini into 1/2 inch cubes. Set aside.
In a large sauté pan, heat oil over medium-low heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
Add coconut milk, fish sauce and coconut sugar, and whisk together until combined. Bring mixture to a gentle simmer.
Add cod 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 put into 2 serving bowls.
Add bok choy stems and zucchini to the coconut milk broth and turn heat to medium. Cook until tender, about 3 minutes.
Add bok choy leaves. Cook 1 minute until wilted.
Stir in lime juice. Taste to adjust salt.
Divide vegetables evenly and place around the fish. Ladle the coconut milk broth over each portion.
Top with cilantro, scallions and lime wedges on the side.

Notes

Leave out the coconut sugar for keto and Whole 30

Prep Time: 10 minutes
Cook Time: 15
Category: Main Dish
Method: Poach
Cuisine: Paleo, Gluten Free, Dairy Free

Keywords: poached cod, poached cod in coconut milk, bok choy