Who doesn't love a good collab?
We know we do!
This totally comforting dish from Indian Pantry includes local ingredients like Organic Oceans Lingcod, and is designed by Mithalee of Shorba Bone Broth. We absolutely love when one dish brings together so many local elements and talent. We also recommend that you take liberties to use seasonal local vegetables when you make these locally focused recipes wherever possible.
- 6oz each Lingcod fillet
- 2 heads of Bok choy
- 2 tbsp of Coconut oil
- 1 Lime wedge
- 1 pack 450ml of Creamy coconut Aamti
- Season both sides of the lingcod pieces with salt and pepper, and some turmeric if desired.
- Heat 1 tbsp coconut oil in a saucepan over medium-low heat.
- Add the fish pieces and fry on each side for a minute each. Remove from the pan and keep aside.
- Pour the Aamti sauce into the same pan, increase the heat to medium and wait for it to come to a simmer.
- Once it is simmering, slide the cod pieces into the pan carefully. Let them cook for about 5 minutes in the simmering sauce.
- While the fish is simmering, heat a pan with 1 tbsp coconut oil over medium heat. Add the bok choy. Once the bok choy begins to change colour, turn the pieces over, add a spoonful of water and cover with a lid. Cook the boy choy with the lid on for another minute or until it has softened, but is still bright green.
- Squeeze half the limes into the sauce and gently stir. Garnish with cilantro. Serve with hot rice and lime wedges.
Mithalee Rawat, Founder & CEO, Shorba Bone Broth Inc.