Prep
-Cut the leeks into 1/4 inch pieces, then wash
-Wash the green onions, then cut into 1/4 inch pieces (all the way to the top, leaving only 1 inch)
-Mince the garlic and ginger
-Mince the fresh rosemary and thyme
-Wash the fish, then pat dry
Cooking
-Pour the coconut milk into a large, high-lipped pan. Stir for 30 seconds, until warmed.
-Add the chopped leeks and green onions, garlic, ginger, rosemary, thyme, and chili paste / flakes. Stir together.
-Let the mixture sit for 7 minutes on medium-low heat, stirring often.
-Add the cod, skin down. Cook for 7 minutes.
-Flip the cod. Depending on the size of the cod, cook for between 5-7 mins. Voila.
-Serve over rice, preferably jasmine.
