Coconut-Poached Fish With Bok Choy Recipe (2024)

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.

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 mushroomsThis become much more like an Indian Fish curry, but it was lovely - and a great emergency effort!

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.

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.

This recipe is exactly why I love Colu. Simple, comforting, no bs recipes that are greater than the sum of their parts. I made as written but subbed one can of coconut milk for veggie broth (just because coconut milk is pricey.). Also red pepper flakes for Thai chili because that’s what I had. It turned out great! Divine even. Look forward to making again.

So insanely good and decently easy for the reward. I followed everything but got cod loin and it produced a super flaky and substantial bite. I’ll be keeping this in my back pocket.

Made this exactly as written. I've poached cod many times before and something about the fatty silky coconut milk keeps the fish so exquisitely tender. It's a simple recipe - plenty of room to play around with curry paste and different vegetables. I served it with chili crisp because I love spice. Was wishing I had some fresh makrut lime for the top. Would also be really nice with seared mushrooms like oyster or shiitake. I would not omit the sugar, it provided the perfect balance

My family truly enjoyed this dish and it wasn't difficult to make. I love my greens and would add a bit more baby boo choy.

Yum. I always microplane ginger because I can’t be bothered to peel and cut into matchsticks or whatever else a recipe calls for, my knives always seem to struggle and peeling ginger forget it. A great and malleable recipe.

Didn't use sugar and added a spoonful of green curry paste while cooking shallot/garlic/pepper. Highly recommend!

Agree that no sugar is needed; the coconut milk is already pretty sweet in of itself. Doubled fish sauce + lime juice and this was quite lovely served over some brown rice. It's definitely quite a creamy dish - definitely be generous with both the spice and the lime juice in order to break it up a bit.

Such a versatile dish! Tons of ways to tinker and make it your own. I love it with brocoli rabe and basil instead of cilantro. So good!!

I doubled the chilis and garlic and used half coconut milk, half broth (I thought I had two cans, but this still worked). Turned out great!

Adding a few spoonfuls of Thai Green Curry Paste really makes this special!

Cooked & it was delicious, but a little rich. Still tasty! Needed more salt.

Bland! I halved the coconut milk as just 2 of us were eating. Left everything else as is. Wow. Needs amped up. Probably won't make this again.

I found this a bit bland without the squeeze of lime and the sprinkle of flaky sea salt.

This dish is Thai-influenced — keyword “influenced.” As I ate this, I kept expecting it to taste like Tom Kha (a coconut based Thai soup). Even as the dish stood, it needed more fish sauce (needed more umami), lime juice, sugar — which I added all of but still it was lacking). I would also sub .5 to 1 can coconut milk for chicken broth. If you want to make this Tom kha fish, sub galangal for ginger, add lemongrass, Thai lime leaf, & oyster mushrooms.

I only had one can of coconut milk and next time would use one can of coconut cream and one can of coconut milk. It needed a bit more flavor. But, I liked it enough to try it again!