Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, cod is gently simmered in a flavorful broth of coconut milk, carrot juice, rice wine and ginger.
Rinse cod fillets and pat dry with paper towels. Sprinkle both sides with Dill, Sea Salt and Pepper, leave to stand for 10 minutes. Coat cod on both sides with cornflour, shaking off excess.
Heat 2 tbs of the oil in large non-stick frying pan on high heat. Add cod fillets and reduce heat to medium. Cook for 3 minutes per side, or until lightly browned then drain on paper towels.
Heat remaining 1 tsp of oil in same frying pan on a medium heat. Add bok choy, cook for 2 minutes per side or until lightly browned. Add coconut milk, carrot juice, rice wine and Ginger and bring to simmer. Reduce heat to low and simmer for 5 minutes.
Gently place fish fillets in sauce, simmer for 5 minutes or until fish flakes easily with a fork. Place a fish fillet and bok choy into 4 shallow bowls. Pour a small amount of the carrot-coconut sauce into each bowl. Serve immediately.