Serves 4–6
Silky coconut milk, earthy miso and fragrant spices unite to create the perfect base for seafood and bok choy. It’s beautifully sweet and savory and easy to adapt with your preferred cut of fish. This Thai-inspired dish comes together quickly, so prep your ingredients before you start cooking. The spice level is mild; add more chili garlic paste or sliced red chilis to the base for a bigger kick.
24 ounces salmon fillet, cut into 6 pieces
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons coconut oil
2 tablespoons white miso paste
3 garlic cloves, finely grated
1 tablespoon finely grated ginger
2 tablespoons finely chopped lemongrass, tender center only, outer layers removed
2 tablespoons brown sugar
2 teaspoons chili garlic paste
2 (15-ounce) cans full-fat coconut milk
2 tablespoons fish sauce
Zest and juice of 1 lime
4 baby bok choy (about 1 pound), washed and sliced in half lengthwise
For Serving
Cooked jasmine rice or rice noodles
Chopped fresh basil
Chopped fresh cilantro
Sliced red chilis, optional
Lime wedges
Lightly season both sides of the salmon with salt and pepper. Heat 1 tablespoon of the coconut oil in a large, well-seasoned skillet or nonstick skillet over medium high heat. Add the salmon pieces, skin side up, and sear for about 2 minutes or until golden. Flip and cook with the skin side down for 1 minute. The middle of the salmon should still be raw.
Transfer to a plate.
In the same skillet, heat the remaining tablespoon of coconut oil over low heat. Add the miso paste, garlic, ginger and lemongrass. Stirring constantly, cook for about 1 minute or until fragrant. Add the brown sugar and chili garlic paste, cook and stir until it begins to bubble and caramelizes slightly, about 30 seconds.
Increase the heat to medium, whisk in the coconut milk, and scrape the bottom of the pan to loosen any stuck bits. Whisk in the fish sauce, lime zest and lime juice. Let the sauce come to a simmer. Once simmering, reduce the heat to low.
Place the salmon pieces back into the sauce, skin side down. Nestle the halved baby bok choy in between the pieces of salmon. Cover and simmer for 6 to 8 minutes, or until the salmon is cooked through and the bok choy is tender. Serve the salmon pieces, bok choy and sauce over cooked jasmine rice or rice noodles. Garnish with basil, cilantro, sliced red chilis and lime wedges.
