Preheat the oven to 375˚F.
Place rice in a fine-mesh sieve and rinse with cold water until water runs clear. Transfer to a medium saucepan and add 1 ½ cups of water. Bring to boil over high heat, then reduce heat so water is barely simmering. Cover and cook 15 to 20 minutes until all the water is absorbed. Turn off the heat, fluff the rice with a fork, and let sit covered for 10 minutes. While the rice cooks...

* Season fish with salt and set aside.
* Peel ginger (a spoon works great) and mince.
* Slice serrano chile into thin rounds.
* Deseed and thinly slice red peppers.
* Wash and coarsely chop basil and cilantro leaves and stems.
* Slice ½ inch off the root end of lemongrass, remove the woody outer layer and slice into 2-inch pieces on a sharp angle.
* Trim root end off of bok choy, rinse leaves with cold water and cut crosswise into half-inch pieces.

Arrange ginger, serrano chile slices, sweet pepper slices, basil, cilantro, and lemongrass slices in the bottom of a 2 quart baking dish. Pour coconut milk over veggies and add garam masala and three pinches of salt. Stir well to combine.
Put the fish filets in the baking dish and surround with the chopped bok choy, pressing to submerge bok choy beneath the coconut milk. Drizzle with 2 teaspoons olive oil and transfer to heated oven.
Bake for 20 to 25 minutes, until the fish is just cooked through.

Remove the dish from the oven and squeeze the juice of half of a lime over the fish. Fluff the cooked rice and divide among two plates. Place one fish filet on top of rice, accompanied by half of bok choy and a generous spoonful of sauce. Serve with a quarter of lime.

Note: Lemongrass is only used for flavor and is not something you want to try and chew. So, best to pull out the lemongrass slices from the dish before serving, or chew carefully! Read more about lemongrass on the Sunbasket Blog.