I’ve Turned into a Coconut Lover, Milk that is…

While trying to stay away from sugar as much as possible, I have found Coconut Milk to be a fabulous condiment to use in my recipes. There’s only 1g of sugar in the Trader Joe’s coconut milk that I use and it has a sweet, subtle coconut flavor that goes really well with a whole bunch of things! I have been using it for making breads, breakfast foods, soups and many main entrees. It allows me to avoid dairy and the sugar found in cow’s milk products and wine which I normally use for making sauces. It also has the closest tetxture to whole milk than other likely substitutes.

So today I made fresh, local Black Cod and Baby Bok Choy in Coconut Milk. The only alteration to the process I would make next time is to braise the bok choy in the sauce while cooking it and then pour the sauce over the fish with the bok choy and bake it together. This time I cooked the bok choy raw in the dish with the fish and sauce and there wasn’t enough cooking time to finish it sufficiently to my liking. The fish cooks rather quickly and is best when barely opaque which doesn’t allow enough time to fully cook the bok choy in the oven. Not to worry, because I have altered the recipe accordingly for you!

I served my fish dish with a brown and wild rice blend and it was the perfect accompaniment in both color, texture and taste. A nicely rounded meal; healthy and delicious too!

Black Cod and Baby Bok Choy in Coconut Milk

Serves 4

  • 1 1/4 lbs. black cod fillet, skinned
  • Kosher salt and freshly ground pepper
  • 3-4 bunches baby bok choy
  • 1 leek sliced, white and light green parts
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated ginger
  • zest and juice of 1 lime, separated
  • 1 cup coconut milk
  • 1 tablespoon coconut oil
  • cilantro leaves for garnish
  • brown & wild rice blend, cooked – to serve
  1. Preheat oven to 350°.
  2. Place the fish in an oven proof casserole big enough so it can lay flat. Salt and pepper the fish lightly. Drizzle half of the lime juice over the fish. Set aside.
  3. Cut a smidge off the root end of each bok choy and slice in half lengthwise. Heat the coconut oil in a medium skillet over med-high heat. Add the leeks and garlic and sauté for 2-3 minutes. Add the baby bok choy cut side down and continue to cook for another 5 minutes until lightly seared. Add the ginger and turn the bok choy over. Top with the coconut milk and the rest of the lime juice. Bring to a boil for about 5 minutes until slightly thickened. With a pair of tongs, remove the bok choy and place it in the pan around the fish. Add the lime zest to the sauce and stir it in.
  4. Pour the sauce over the fish and place in the oven. Bake for about 15-20 minutes or until just opaque in the center. Be careful not to overcook the fish as it will continue to cook slightly when removed from the oven.
  5. Serve the fish and bok choy in warmed shallow bowls over rice. Top with the sauce. Garnish with cilantro leaves and serve immediately.
  • Bok choy can also be prepared this way as a side dish with an alternate meal.

(click here) for printable recipe



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