Ingredients:

• 4 (6-ounce) cod fillets
• 1 1/2 teaspoons kosher salt
• 2 limes, zested and juiced (3 tablespoons juice, divided)
• 1 red Fresno chili, thinly sliced
• 3 tablespoons canola oil
• 2 tablespoons ginger, minced (from about a 2-inch piece)
• 3 cloves garlic, minced
• 1 tablespoon lemongrass, thinly sliced (from about a 1 trimmed stalk)
• 2 (13.5 ounce) cans full-fat coconut milk
• 2 teaspoons fish sauce
• 1 tablespoon brown sugar
• 8 ounces baby bok choy, ends trimmed and stalks separated
• Fried ginger
• Pickled chilies
• Lime wedges
• 1 cup loosely packed fresh cilantro, leaves and tender stems chopped