Thai-Inspired Coconut Curry Halibut with Jasmine Rice and Lime-Scented Bok Choy

Rinse 2 cups jasmine rice under cold water until water runs clear. Add to a medium pot with 3 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.

While rice cooks, prepare the vegetables. Trim the ends of 4 bunches baby bok choy and separate the leaves. Wash thoroughly to remove any grit. Cut each bok choy lengthwise into quarters. Zest 1 lime and set zest aside. Juice 2 limes to yield approximately 1/4 cup juice. Mince 4 garlic cloves. Peel and mince 2 tablespoons fresh ginger. Thinly slice 4 green onions, separating white and green parts. Seed and slice 1 red bell pepper into thin strips. Roughly chop 1/2 cup cilantro.

Pat 2 pounds halibut fillets dry with paper towels. Season on both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When oil is shimmering, add halibut fillets (in batches if necessary) and sear for 3-4 minutes per side until golden brown but not fully cooked through. Transfer to a plate and set aside.

In the same skillet, add remaining 1 tablespoon oil. Add white parts of green onions, minced garlic, and ginger. Sauté for 1 minute until fragrant.

Add 3 tablespoons red curry paste to the skillet and cook for 1 minute, stirring constantly to prevent burning.

Pour in 2 cans coconut milk, 2 tablespoons fish sauce, and 1 tablespoon brown sugar. Stir to combine and bring to a simmer. Add red bell pepper strips and simmer for 5 minutes until sauce begins to thicken slightly.

Gently place the seared halibut fillets back into the curry sauce. Spoon sauce over the fish, cover, and simmer for 5-7 minutes until fish is opaque and flakes easily with a fork.

While the fish finishes cooking, heat a separate large skillet or wok over high heat. Add 1 tablespoon vegetable oil. When oil is hot, add the quartered bok choy and stir-fry for 2-3 minutes until leaves begin to wilt but stems remain crisp-tender.

Add the lime zest and 1 tablespoon lime juice to the bok choy. Season with a pinch of salt and toss to combine. Remove from heat.

To serve, place a portion of jasmine rice in each bowl. Arrange a halibut fillet alongside and spoon curry sauce over both. Place lime-scented bok choy on the side. Garnish with green parts of green onions, chopped cilantro, and lime wedges from the remaining lime.