Thai Style Cod à la Nage With Coconut Milk Lime and Lemongrass Recipe

Ingredients

• 2 tablespoons vegetable oil
• 2 shallots, minced
• 3 medium cloves garlic, roughly chopped
• 1 fresh Thai red chile or Fresno pepper, stemmed and thinly sliced
• 2 (14-ounce) cans coconut milk (see note)
• 2 teaspoons Asian fish sauce
• 3 (2-inch) strips lime peel from 1 lime
• 1 (2-inch) knob peeled fresh ginger, thinly sliced
• 1 (8-inch) stalk lemongrass, cut into 3-inch lengths and bruised with blunt side of knife
• 2 sprigs fresh cilantro, plus picked leaves for garnish
• 2 sprigs basil, preferably Thai basil, plus torn leaves for garnish
• 4 (6-ounce) boneless, skinless cod fillets
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh juice from 2 limes, plus extra wedges for serving

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