Ingredients

Makes 4 servings

　　

The Sauce:

1 tablespoon butter

　　2 shallots, thinly sliced

　　3 garlic cloves, thinly sliced

　　1 lemongrass stalk, thinly sliced

　　1-inch knob ginger, thinly sliced

　　3 kaffir lime leaves

　　1 tablespoon Madras curry

　　3 cups chicken stock

　　3/4 cup fresh coconut milk, or canned

　　4 cilantro sprigs

　　Fine sea salt to taste

　　Freshly ground white pepper to taste

　　1 tablespoon fresh lime juice

　　

The Cod:

2 tablespoons canola oil

　　4 7-ounce cod fillets, 1 1/2-inches thick

　　Fine sea salt to taste

　　Freshly ground white pepper to taste

　　

The Garnish:

1/2 pound butter

　　Fine sea salt

　　9 heads baby bok choy, divided in half (quartered if large)

　　1/4 cup kosher salt

　　

Special equipment:

2 10-inch nonstick ovenproof skillets

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.

　　

Step 3

Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.

　　

Step 4

In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.

　　

Step 5

To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.