Thai Poached Cod

If you are not a huge fan of bok choy, substitute your favorite veggies. This is delicious over cooked rice, helping to soak up the delicious sauce. Barb L.

Serves: 4


1 Tbsp Flying Olive Lime, Garlic, Cilantro and Roasted Onion or a Combination of Choice

½ cup thinly sliced shallots

1 (2” piece) of fresh ginger, peeled and thinly sliced (about 2 Tbsp)

2 garlic cloves, minced (about 2 tsp)

2 tsp Thai red curry paste

½ cup dry white wine

2 (13.5-14 oz) light coconut milk, well shaken

3 Tbsp fresh lime juice (about 1-2 limes)

¾ tsp fish sauce

¾ tsp kosher salt, divided

4 (6 oz each) skinless cod fillets (try to get them the same size so they will cook evenly)

1 Tbsp Flying Olive Toasted Sesame Oil

5 cups thinly sliced baby bok choy or 2 cups sugar snap peas and 2 cups carrots cut into ¼” diagonal slices

Cooked rice, optional

¼ cup cilantro sprigs

Lime wedges


Heat the Flying Olive Extra Virgin Olive Oil(s) of Choice in a 4-quart Dutch oven over medium-high heat. Add the shallots, ginger, and garlic and cook, stirring often until the shallots are tender, about 5 minutes.

Stir in the curry paste and cook until fragrant, about 1 minute. Stir in the wine and cook until most of the liquid evaporates, about 2-3 minutes. Add the coconut milk, lime juice, fish sauce, and ½ tsp salt. Cover and cook until the mixture comes to a simmer, about 5-7 minutes.

Sprinkle the remaining ¼ tsp salt over the fish. Gently place the fish fillets in the simmering liquid in the liquid in a single layer. Cover and cook until the fish flakes easily with a fork about 7-9 minutes depending on the thickness of your fillets.

Meanwhile, heat the Flying Olive Toasted Sesame Oil in a large skillet over medium-high heat. Add the bok choy or other veggies. Cook, stirring often, until the bok choy is brown or the other veggies are cooked, about 6 minutes.

If using rice, add a scoop to each of 4 bowls. Using a spatula, transfer a fish fillet to each bowl. Ladle the broth evenly over the fish. Add the veggies. Garnish with the cilantro and serve with lime wedges.

Inspired by a recipe in Cooking Light Magazine, April 2018.

Submitted by Barb L.