Eitan Bernath's Thai-inspired coconut poached halibut

At our recent coastal-themed dinner party, chef Eitan Bernath made this wonderfully fragrant Thai-inspired halibut. Inspired by Eitan's travels to Thailand, this dish features halibut gently poached in a fragrant coconut milk curry, then finished with chili oil, fresh cilantro, and scallions.

Here's the recipe to create it at home: Heat 2 tbsp coconut oil in a large pan over medium heat. Add 1 small thinly sliced white onion and a pinch of salt. Cook, stirring occasionally, until translucent, 3-4 minutes. Stir in 3 sliced garlic cloves, 2 tbsp minced ginger, and 1 sliced Thai chili. Cook until lightly browned, 2-3 minutes more. Add 2 heads trimmed baby bok choy and cook until wilted, about 3 minutes. Pour in 1 can coconut milk, 1/2 cup fish broth, 2 tbsp green curry paste, 1 tsp fish sauce, and 1 tsp sugar. Stir to combine and simmer over medium-low heat until reduced, about 10 minutes. Lower heat and nestle in four 4 oz halibut fillets. Cover and simmer until cooked through, 6-8 minutes. Divide some cooked jasmine rice between four bowls. Place a halibut fillet in each and ladle the broth and vegetables over top. Garnish with 2 sliced scallions, 2 tbsp chili crisp, and the juice and zest of 1 lime.