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Bring a large saucepan of water to the boil and cook the rice according to the packet instructions.
Heat the groundnut oil in a large, deep lidded pan, sauté the garlic, ginger, chilli and shallot for 3-4 minutes over a medium heat until soft and fragrant. Add in the coconut milk and broth, stir to combine and bring to a low simmer. Stir in the coriander, add the lime zest and juice of 1 lime (add more after the cod is cooked if you wish, just make sure it doesn’t taste too sharp), salt, pepper, and leave to simmer for 10 minutes, allowing the aromatics to combine.
Add the cod fillets, spoon some of the coconut-broth over the cod fillets, cover and leave to simmer for 9-10 minutes for perfectly cooked, flakey cod fillets. The coconut milk should be steaming with small bubbles but never bubbling aggressively!
Meanwhile, dress the pak choi in the soy sauce and sesame oil. Heat the remaining groundnut oil in a separate pan and sear the pak choi over a medium-high heat for 2-3 minutes on each side until showing caramelization. You might need to do this in two separate batches.
Once the cod is ready, garnish with the spring onions and chilli oil. Serve the cod fillets alongside a dome of rice, pak choi and spoon over that delicious coconut-lime sauce.
Garnish the cod with the crispy onions and black sesame seeds.