4 cod fillets, 4 ounces each, about 1-inch thick
1 teaspoon dill weed
1 teaspoon Sicilian sea salt
¼ teaspoon white pepper
3 tablespoons cornstarch
2 tablespoons plus 1 teaspoon vegetable oil, divided
2 heads baby bok choy, cut in half lengthwise
¾ cup coconut milk
½ cup carrot juice
½ cup rice wine
1 tablespoon ground ginger
Rinse cod fillets; pat dry with paper towels. Sprinkle both sides with dill, sea salt and pepper. Let stand 10 minutes. Coat cod on both sides with cornstarch, shaking off excess.
Heat 2 tablespoons of the oil in large nonstick skillet on high heat. Add cod fillets. Reduce heat to medium; cook 3 minutes per side or until lightly browned. Drain on paper towels.
Heat remaining 1 teaspoon oil in same skillet on medium heat. Add bok choy; cook 2 minutes per side or until lightly browned. Add coconut milk, carrot juice, rice wine and ginger. Bring to simmer. Reduce heat to low; simmer 5 minutes. Gently place fish fillets in sauce; simmer 5 minutes or until fish flakes easily with fork. To serve: Place a fish fillet and bok choy into each of 4 shallow bowls. Pour a small amount of carrot-coconut sauce into each bowl.
McCormick & Company, Inc