Sprinkle cod with dill, sea salt and pepper then coat both sides with cornflour, shaking off excess.
Heat 2 tablespoons of oil in large nonstick frying pan on high heat. Add cod fillets and reduce heat to medium; cook for 3 minutes per side or until lightly browned. Remove and drain on paper towels.
Heat remaining oil in same frying pan on medium heat. Add bok choy and cook
2 minutes per side. Pour in coconut milk, carrot juice, rice wine and ginger. Simmer for 5 minutes. Gently place fish fillets back into the sauce and simmer for 5 minutes.
To serve, place a fish fillet and bok choy into each of 4 shallow bowls. Pour a small amount of carrot-coconut sauce into each bowl.
Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, cod is gently simmered in a flavorful broth of coconut milk, carrot juice, rice wine and ginger.