Loading...

Heat groundnut oil in a large pan or pot with a lid over medium heat.

Add the diced ginger, sliced red chili, and sliced shallot to the pan. Sauté for 2-3 minutes until fragrant.

Pour in the chicken broth and coconut milk. Stir to combine.

Grate the zest from one lime directly into the pan, then squeeze in the lime juice. Season with salt to taste. Stir well.

Gently place the cod fillets into the simmering liquid. Cover the pan with a lid and poach for 8-10 minutes, or until the cod is opaque and flakes easily.

While the cod is poaching, prepare the pak choi. Arrange the halved pak choi in a small baking tray and drizzle with the dark sauce.

Heat a separate pan over medium-high heat. Carefully transfer the pak choi from the tray to the hot pan, pouring any remaining sauce from the tray over the pak choi. Pan-fry, turning with tongs, for 3-5 minutes until tender and slightly charred.

Once the cod is cooked, remove the lid from the pan. Sprinkle the chopped green onions over the cod and broth. Drizzle chili oil over the dish.

To serve, place a portion of cooked rice in a serving bowl. Ladle a cod fillet and a generous amount of the coconut lime broth alongside the rice. Add a portion of the pan-fried pak choi.

Garnish with crispy onions, black sesame seeds, additional chopped green onions, and fresh cilantro. Serve immediately.


Heat groundnut oil in a large pan or pot with a lid over medium heat.

Add the diced ginger, sliced red chili, and sliced shallot to the pan. Sauté for 2-3 minutes until fragrant.

Pour in the chicken broth and coconut milk. Stir to combine.

Grate the zest from one lime directly into the pan, then squeeze in the lime juice. Season with salt to taste. Stir well.

Gently place the cod fillets into the simmering liquid. Cover the pan with a lid and poach for 8-10 minutes, or until the cod is opaque and flakes easily.

While the cod is poaching, prepare the pak choi. Arrange the halved pak choi in a small baking tray and drizzle with the dark sauce.

Heat a separate pan over medium-high heat. Carefully transfer the pak choi from the tray to the hot pan, pouring any remaining sauce from the tray over the pak choi. Pan-fry, turning with tongs, for 3-5 minutes until tender and slightly charred.

Once the cod is cooked, remove the lid from the pan. Sprinkle the chopped green onions over the cod and broth. Drizzle chili oil over the dish.

To serve, place a portion of cooked rice in a serving bowl. Ladle a cod fillet and a generous amount of the coconut lime broth alongside the rice. Add a portion of the pan-fried pak choi.

Garnish with crispy onions, black sesame seeds, additional chopped green onions, and fresh cilantro. Serve immediately.
