1. Start by patting your cod fillets dry with paper towels. This simple step helps the fish sear nicely and prevents it from steaming in the pan.
2. Heat the olive oil or coconut oil in a large skillet over medium heat. Once hot, add the cod fillets and season both sides with salt and pepper. Cook for about 3-4 minutes on each side, depending on thickness, until the fish is golden and flakes easily with a fork. Remove the cod and set it aside on a warm plate.
3. In the same skillet, add the chopped onion and sauté for about 3 minutes until translucent and soft. Stir in the minced garlic and grated ginger (if using) and cook for another minute until fragrant.
4. Pour in the coconut milk and stir to combine with the onion mixture. Bring to a gentle simmer over medium-low heat.
5. Add the lemon zest, lemon juice, and red chili flakes (if using) to the sauce. Taste and season with salt and pepper as needed. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another 2 minutes until the sauce thickens slightly.
6. Return the cod fillets to the skillet, spooning some of the sauce over the top. Let everything warm through together for 2-3 minutes so the flavors meld beautifully.
7. Sprinkle fresh parsley or cilantro over the dish and serve immediately. I love pairing this with fluffy jasmine rice or a side of lightly steamed veggies to soak up every drop of that luscious sauce.

One trick I picked up from my grandmother’s kitchen is to always taste the sauce before adding the fish back in. It’s your moment to balance the flavors—sometimes a little extra lemon juice or a pinch more salt makes all the difference.