Apricot-Glazed Cod with Coconut Risotto and Bok Choy

Updated at: Mon, 07 Oct 2024 00:21:08 GMT

Step 1

Preheat oven to 425ºF. Open coconut milk (see recipe tip) and pour into a medium pot, then add 1 cup water.Bring to a boil over medium-high heat, then remove pot from heat and cover to keep warm until Step 4.

Step 2

While coconut milk warms, halve bok choy lengthwise and rinse thoroughly (it tends to hide a lot of dirt between its leaves); cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Rinse scallions and trim and discard roots; halve lengthwise, then then cut crosswise into 1-inch pieces. Trim and discard skin of ginger and mince (see recipe tip). Mince garlic.

Step 3

In a separate medium pot, heat 2 packets butter over medium-high heat. When butter is foamy, add ginger, garlic, bok choy bulbs, and scallion whites and light greens; sauté, stirring, until softened, 3–4 minutes. Add Arborio rice and cook, stirring frequently to prevent burning, until toasted and translucent, 2–3 minutes. Stir in white wine and ¼ teaspoon salt and simmer until liquid is mostly absorbed, 30 seconds more.

Step 4

Add warmed coconut milk to pot with rice and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15–18 minutes (move on to Step 5—but don't forget to come back!). Then, stir in bok choy leaves, scallion dark greens, ½ teaspoon salt, and pepper as desired. Remove pot from heat.

Step 5

While risotto simmers, line a baking sheet with foil. Pat cod dry with paper towel and place on 1 half of prepared sheet. Season with ¼ teaspoon salt and pepper as desired. Bake until cod is almost cooked through, about 6 minutes. Then, add coconut flakes to other half of sheet and continue baking until cod is opaque and coconut is golden and fragrant, 1–2 minutes more.

Step 6

While cod bakes, unwrap remaining butter packets, place in a small heatproof bowl, and microwave in 30- second intervals until completely melted. Stir in apricot preserves and soy sauce to combine. Divide coconut risotto between serving plates. Top with cod, spoon over apricot glaze, and garnish with toasted coconut. Dig in!

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