While David Selex's recipes tend toward the esoteric with ingredients like green tea noodles, kombu and galangal, this dish with bok choy, nutmeg and cilantro is merely exotic—and very accessible. It's wonderful for serving guests because it can be it can be assembled early in the day, then baked briefly at the last.Amazing Seafood Recipes
The recipe can be prepared through Step 4 up to 1 day ahead. Store the toasted coconut in an airtight container. Refrigerate the cilantro-coconut sauce and bok choy separately and reheat before proceeding.
Steamed jasmine rice.
Try an aromatic but dry white that can provide some contrasting crispness to this dish but play off the hints of sweetness. An ideal choice is Viognier, especially a full-flavored California bottling.