cookbook_challenge | Coconut-Poached Fish With Bok Choy

From the NYT.

4 (6-ounce) cod fillets or other flaky white fish
Kosher salt
2 tablespoons canola or vegetable oil
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled and cut into thin matchsticks
1 fresh Thai or Serrano chile, thinly sliced
2 (13½-ounce) cans coconut milk
1½ teaspoons fish sauce
1 teaspoon light brown sugar
About 7 ounces baby bok choy, ends trimmed and stalks separated
¼ cup roughly chopped cilantro, both leaves and tender stems
2 tablespoons thinly sliced scallion greens
Lime wedges (from 1 lime), for serving

Season fish with salt. Heat oil over medium heat. Saute aromatics until translucent. Add coconut milk, fish sauce and brown sugar, stir, and bring to a simmer. Add cod, lower heat, cover, and cook until the fish is just done (opaque and flaky). Remove the fish and put in bowls. Increase heat, add bok choy, and cook until the greens are just wilted. Add bok choy and poaching broth to bowls, top with cilantro, scallions, lime, and serve with rice.

Oh MAN this was tasty. I used green beans instead of bok choy (meant to add mature spinach as well but forgot) and did not include the chile, because pain is not a flavor; per comments at the Times, I doubled the aromatics, included a dollop of green curry paste when they were sauteed, and decreased the amount of sugar by half. The fish was goddamn impossible to move from the pan to the bowls intact, but I am not being judged on presentation, and this was delicious no matter what it looked like. Leftovers also good a couple of days later, gently reheated on the stovetop and eaten with toasted sourdough.