Cookim Mama

1: In a dutch oven or straight sided skillet, heat some oil over medium high heat. Once shimmering, add in garlic, shallots, chilies, and ginger. Cook until the shallots turn translucent.

2: Meanwhile, season your fish with salt and pepper.

3: To your pan, add in the coconut milk, stock, and fish sauce. Nestle the cod into the broth then add in a few sprigs of cilantro and basil. Turn heat to low, cover, and let simmer for 5-8 minutes.

4: While the fish is cooking, in another skillet or wok, heat some oil over medium high heat and quickly stir fry your bok choy and mushrooms. Season with salt. Should take 3-5 minutes.

5: The fish is done once it reads 135°F. Remove the fish from the broth and add in your lime juice. Give it a stir, and taste for seasoning. Add more salt if needed.

6: Serve with a side of rice!