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.
- 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
- 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.
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