-
1
Preheat the oven to 400.
-
2
Spread the shredded coconut in a pie plate and toast for 5 minutes, or until lightly browned.
-
3
Increase the oven temperature to 450.
-
4
In a food processor, combine the cilantro stems with the onion, garlic, 1 chile, the lemongrass, ginger, lime zest and nutmeg and process.
-
5
In a medium saucepan, heat 1 tablespoon of oil.
-
6
Add the cilantro paste and cook over low heat, stirring occasionally, until very aromatic, about 10 minutes.
-
7
Add the coconut milk and fish sauce and simmer for 10 minutes longer.
-
8
In a saucepan of boiling salted water, blanch the bok choy for 2 minutes.
-
9
Drain in a colander, then rinse in cold running water; pat dry.
-
10
Spread the bok choy in a 9-by-12-inch gratin dish.
-
11
In a large skillet, heat 1/8 inch of oil.
-
12
Season the halibut steaks with salt and add 2 of them to the skillet.
-
13
Cook over high heat, turning once, until golden, about 2 minutes per side.
-
14
Set the fish steaks on the bok choy and repeat with the remaining halibut.
-
15
Add the lime juice to the sauce and season it with salt.
-
16
Strain the sauce over the fish and top with the scallions.
-
17
Cover with foil and bake for 8 minutes, or until the fish is opaque throughout.
-
18
In a bowl, combine the remaining chopped chile with the cilantro leaves and toasted coconut.
-
19
Transfer the halibut steaks to plates and spoon the sauce over the top.
-
20
Sprinkle the cilantro-coconut salad over the fish and serve at once.
