Pat the 4 lingcod fillets (skin off, about 6oz each) dry and season both sides with 1 tsp kosher salt and ½ tsp black pepper. Let sit at room temperature while you start the broth.

Heat 1 tbsp of the 2 tbsp neutral oil (avocado or grapeseed) in a wide, deep skillet or braiser over medium heat. Add the 1 fennel bulb, thinly sliced and 1 shallot, thinly sliced and cook, stirring occasionally, until softened and lightly golden. ⏱ 7m

Stir in the 3 garlic cloves, minced and 1 tbsp fresh ginger, grated and cook until fragrant. ⏱ 1m

Pour in the 1 cup full-fat coconut milk and 1 ½ cup fish or vegetable stock. Add the 1 tbsp fish sauce and bring to a gentle simmer. Let it simmer to let the flavors come together. ⏱ 5m

Stir in the 1 lime, juiced. Taste and adjust salt or fish sauce as needed. Reduce heat to low to keep warm while you sear the fish.

In a separate nonstick or cast iron skillet, heat the remaining 2 tbsp neutral oil (avocado or grapeseed) over medium-high heat. Sear the fish until golden on the first side, then flip and cook until just opaque and flaking. ⏱ 8m

While the fish sears, add the 4 baby bok choy, halved lengthwise to the simmering broth, cut side down, and cook until just tender. Add the 1 cup fresh or frozen peas in the last minute to warm through. ⏱ 4m

Ladle the coconut broth with bok choy and peas into shallow bowls. Set a piece of seared lingcod on top. Scatter with ¼ cup fresh cilantro, roughly chopped and 2 tbsp fennel fronds, for garnish and serve immediately.