Coco-Jang Cod

Ingredients

• 1½ pounds skinless cod fillet (about 1 inch thick)
• 1 teaspoon Diamond Crystal kosher salt
• Freshly ground black pepper, to taste
• 2½ tablespoons virgin coconut oil or other neutral oil, divided
• 5 ounces shiitake mushrooms, stemmed and sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and grated
• 1 can (13.5 ounces) full-fat coconut milk
• 2 tablespoons gochujang
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 2 teaspoons sugar
• 6 ounces baby bok choy (about 2 heads), trimmed and thinly sliced
• --- For the crispy shallots ---
• 3 tablespoons avocado oil or other neutral oil
• 3 medium shallots, peeled and sliced into thin rings (1¼ to 1½ cups)
• Pinch of Diamond Crystal kosher salt
• --- For serving ---
• 2 cups cooked rice (optional)
• ⅓ cup fresh cilantro leaves, packed and finely chopped
• ½ lime, cut into wedges

Instructions

1. Slice the cod into four equal portions. Pat dry with paper towels, then season all over with salt and pepper.
2. Let the cod sit at room temperature while you prepare the crispy shallots.
3. Preheat a large skillet over medium-high heat. Add the avocado oil and swirl to coat the pan.
4. Add the shallots and cook, stirring and breaking up the rings, until they start to brown around the edges, 5 to 6 minutes.
5. Reduce heat to medium-low and continue cooking until the shallots are browned all over and crispy, 7 to 10 minutes.
6. Transfer the crispy shallots to a paper towel-lined plate and sprinkle with a pinch of salt. Let cool to room temperature (they will continue to crisp as they cool).
7. Meanwhile, prepare the sauce: heat 1½ tablespoons of the coconut oil in a large sauté pan or braiser over medium heat until shimmering.
8. Add the mushrooms and cook for 7 to 8 minutes, until they release their liquid and become lightly browned.
9. Add the remaining 1 tablespoon coconut oil, garlic, and ginger, and cook for 1 minute until fragrant.
10. Add the coconut milk, scraping the contents from the can into the pan, and stir to release any caramelized bits from the bottom of the pan.
11. Stir in the gochujang, fish sauce, lime juice, and sugar. Bring the mixture to a simmer.
12. Cover the pan and simmer for 10 minutes to let the flavors meld.
13. Stir the bok choy into the simmering sauce add the cod and spoon some sauce on top of each. The sauce will become thick at this point, but the fish will release juices that will thin the sauce. Cover the pan and cook for about eight minutes. Checking it at six minute mark or until the fish flakes easily with a fork and his opaque.
14. Serve the fishy sauce and vegetables alongside rice, garnished with crispy shallots, cilantro, and lime wedges

Original recipe photo