Ingredients
2
shallots, thinly sliced
3
garlic cloves, thinly sliced
1
lemongrass stalk, thinly sliced
1-inch
knob ginger, thinly sliced
3/4
cup fresh coconut milk, or canned
Freshly ground white pepper to taste
4
7-ounce cod fillets, 1 1/2-inches thick
Freshly ground white pepper to taste
9
heads baby bok choy, divided in half (quartered if large)
2
10-inch nonstick ovenproof skillets
Directions
1.
Preheat the oven to 400°F.
2.
To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
3.
Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
4.
In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
5.
To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.
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