2 salad onions, whites and greens separated, both thinly sliced
4 garlic cloves, crushed
1 Thai red chilli, deseeded and thinly sliced
160ml coconut cream
500ml fresh fish or chicken stock
1 tbsp palm or light brown soft sugar
2½ tbsp fish sauce
3 limes, zest of 1, juice of 2, 1 cut into wedges
30g fresh root ginger, finely chopped
1 lemongrass stalk, trimmed, halved and bashed
28g coriander, stalks finely chopped, leaves of ½
2 240g packs skinless boneless cod fillets
235g pak choi, leaves separated and halved lengthways
steamed jasmine rice, to serve
Heat the oil in a large pan over a medium-high heat. Add the salad onion whites, garlic and chilli and cook, stirring, for about 2 minutes, until soft. Add the coconut cream, stock, sugar, fish sauce, lime zest, ginger, lemongrass and coriander stalks; bring to the boil. Season the cod then nestle into the broth (make sure it’s at least partly submerged). Cover, lower the heat and simmer very gently for 4-5 minutes, until the fish is cooked through and opaque.
Using a slotted spoon, transfer the cod to warm serving bowls. Add the pak choi to the pan, bring back to the boil and simmer for 1-2 minutes, until wilted. Transfer the pak choi to the serving bowls, then carefully remove the lemongrass from the pan and whisk in the lime juice. Ladle the broth around the fish and pak choi. Serve with the steamed jasmine rice, scattered with the coriander leaves and salad onion greens, plus some lime wedges on the side for squeezing over.