Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, cod is gently simmered in a flavourful broth of coconut milk, carrot juice, rice wine and 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 oil reserving small amount to sauté bok choy in large nonstick sauté pan on high heat. Add cod fillets.
Reduce heat to medium; cook 3 minutes per side or until lightly browned. Remove from pan.
Heat reserved oil in same sauté pan 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.
