Coconut-Poached Fish With Bok Choy

I disagree. No sugar needed. At all. Also, Don’t bother with light coconut milk like some suggest. The key to making dishes like this is to use a good quality full fat coconut milk like Chaokoh. American brands like Thai Kitchen or the Trader Joe’s or Whole Foods Store brands just wont cut it. Also, you can amp up the flavor by stirring in a dollop of Mae Ploy green curry paste when your sautéing the shallots and garlic.

I bought Chaokoh coconut milk because of a comment on here. It tasted great but we found out that they torture monkeys to pick the coconuts. https://www.peta.org/features/chaokoh-coconut-milk-monkeys/ Needless to say we won't be buying it anymore.

This was a tasty dish that my son and I prepared for our family. I did add more salt and sugar, as suggested by previous comments. Next time, I'll use about twice as much bok choy. I weighed out the ingredients, so I know I used the right amount, it just wasn't enough for my tastes.

I followed recipe exactly as written and I believe it to be perfect as is, served over a big heap of jasmine rice. Why does it need more sugar or salt? My family, including my 22-month-old, devoured it. The kid didn't seem to mind cramming in whole leaves of baby bok choy but I plan to chop it in the future.

Agreed on be salt and sugar - more of both. I also think a generous squeeze of lime to up the acidity. Otherwise delicious, fast and easy! I would not reduce the liquid. You need it to get a good poach.

I used halibut and doubled the garlic, shallot, and chile, It was really good, but I was glad I doubled up on the seasoning; I think it would have been a bit bland otherwise.

I’ve made this delicious recipe twice now with frozen cod and substituting a jalapeño for the chili as it’s what we had on hand. I liked it with either lite and regular coconut milk just the same, and both times we omitted the sugar. It’s particularly delicious with a handful of quartered white mushrooms added in with the garlic/ginger/shallot. Even better served with a little rice and a generous squirt of sriracha!

Use curry paste, siacha or any heat. Try a Thai/Indian brand of coco milk. Serve over rice noodles

Loved this. Added more lime and a tad more sugar. Also chopped up Bok Choi into smaller two inch pieces. Even more delicious on night two, reheated at medium low on stove w rice from night 1. Turned risotto like.

Started with small mushrooms cooked in coconut fat, and skipped the sugar entirely. Great recipe.

Delicious! Made this as written except I had a mix of bok choy and napa cabbage and orange roughy instead of the cod. The only change I'd make is to not leave the bok choy whole and to slice it up a bit for easier eating (always so awkward to try and cut things up in a soup bowl). Definitely a keeper - great weeknight meal because it was easy and fast.

NY Times recipes have gifted me with great meals. But this one? This is my Top 3. Minor changes: I ditched the fish sauce (50% success rate when that's on board), I used 1 garlic clove and 1 large shallot instead of 2 garlic cloves, and I upped the brown sugar to 2 teaspoons. But hey, it'd be amazing regardless. But this recipe - this is what's up.

My partner doesn't eat fish, so I attempted this with chicken breast poached in the coconut milk broth. I was hoping it would work out, and it came out beautifully! I added extra ginger, garlic, and shallot, as well as extra fish sauce and a few drops of maggi to deepen the flavor. Leave the chicken in, add the bok choy on top and simmer for a few minutes before taking the veggies out. The longer the chicken stays in the soup, the more fall apart and delicious it gets.

I was all ready to make this dish - until I realized I only had 1 can of coconut milk! In desperation I tried the following adaptation, and the result was DELICIOUS: 14 ounces of crushed or chopped canned tomatoes (w/ juices) Curry powder/curry spice mix - as much as you desire (we like ours hot!) 1/4 Cup Shiitake mushrooms This become much more like an Indian Fish curry, but it was lovely - and a great emergency effort!

Delicious! Substituted Swiss Chard and Napa for Bok Choy, and used dried Chile flakes cause I didn’t have fresh. It was quite a thin liquid so I thickened it with 1 Tbs. corn starch mixed with cold water. I also added half an orange pepper (diced) just before thickening (added a nice sweet crunchy texture and colour to the mix of veggies). Will definitely make this one again.