This meal is light and creamy with TONS of flavor. I served with blistered shishito peppers and a half cup of brown rice, but the meal is substantial enough on its own. Inspired by The New York Times recipe by Colu Henry, this is special enough for date night, but easy enough to make on a weeknight:

INGREDIENTS (SERVES 2):

• 2 tablespoons of FODY garlic or shallot-infused olive oil

• 1 teaspoon of grated ginger

• 1 can of coconut milk

• 1 teaspoon of fish sauce

• Pinch of red pepper flakes

• Two, 6-ounce whitefish fillets (we’ve made with pacific cod and black bass)

• 3/4 pound of baby bok choy, with the ends cut off and separated

OPTIONAL TOPPINGS:

• More red pepper flakes

• Chopped cilantro

• Sliced green onions (green parts only to keep low FODMAP)

• Lime zest

• Squeeze of lime

DIRECTIONS: 

1. Pat fish dry and season with salt; set aside.

2. Heat the olive oil over medium heat in a sauté pan.

3. Add grated ginger, coconut milk, fish sauce and red pepper flakes and bring to a simmer.

4. Add the fish, cover, and cook for 6 to 8 minutes depending on the thickness of your filet.

5. When the fish is opaque and flaky, remove and add baby bok choy to coconut sauce.

6. Saute baby bok choy for 1 to 2 minutes; cover if you like your greens wilted.

7. Add baby bok choy to serving dish along with fish and brown rice, if desired.

8. Spoon desired amount of coconut sauce over both.

9. Top with additional low FODMAP flavor as desired.

**Disclaimer: This post contains affiliate links, meaning, at no cost to you, I will earn a small commission if you click through and make a purchase.