tedski:
1 14.5 oz can Coconut milk 1 lime, zested and juiced 1 TBSP palm sugar (or sub turbinado or coconut sugar) 1/2 tsp kosher salt (or sea salt) 1 inch Galangal, cut into coins (sub ginger if galangal is hard to find) 3 scallions, greens thinly sliced, whites cut into 2" pieces 1 small serrano chili thinly sliced (use jalapeno and/or remove seeds/ribs for less heat) 3/4 lb rockfish filets, skinless, cut into small pieces 4 heads baby bok choy, leaves separated
In a wide pan, add coconut, lime juice, half of the zest, sugar, salt, galangal, scallion whites, and serrano pepper. Bring to a low simmer (~180° F). Add rockfish to poaching liquid and cover. Cook for about 5-7 minutes or until internal temperature reaches about 120° F. Remove fish and set aside on a plate.
Add the bok choy leaves to the poaching liquid. Raise heat and bring to a gentle boil. Boil for about 5 minutes. Reduce to a simmer and remove galangal pieces. Taste the broth and adjust seasoning to taste. Once bok choy stems are tender, return fish to the poaching liquid and cook until fish reaches 130° F.
Serve over jasmine rice or by itself.
Bulldog---Alex:
That looks soooooo delish. Thanks for the recipe.
NowhereMan:
--- Quote from: Bulldog---Alex on April 17, 2021, 05:50:03 PM ---That looks soooooo delish. Thanks for the recipe.