Miso Coconut Poached Cod with Pandan Rice

Ingredients

• 1 cup jasmine rice, (rinsed)
• 1 teaspoon avocado oil
• ½ inch ginger, (cut into coins)
• ¼ cup shallots, (thinly sliced)
• 2 cloves garlic, (thinly sliced)
• 2 pandan leaves
• 1½ cups chicken stock, (low sodium)
• ¼ teaspoon kosher salt, (Diamond Crystal)
• 2 tablespoons avocado oil
• ¾ cup shallots, (thinly sliced)
• 2½ tablespoons ginger, (finely chopped)
• 4 cloves, garlic, (thinly sliced)
• 1 thai chili, (thinly sliced)
• ¼ cup white miso
• 1 can (14 ounces) coconut milk, (Aroy-D)
• 1¼ cup chicken stock (low-sodium), (or water)
• 1 tablespoon brown sugar
• ½ tablespoon Three Crabs fish sauce, (plus more to taste)
• 1½ pounds cod, (cut into 3-inch long pieces)
• 1 lime zested
• 4 teaspoons lime juice
• 2 tablespoons cilantro, (finely chopped)

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