Prep the Cod: Pat cod fillets dry and sprinkle kosher salt on both sides.

Mix the Chili-Lime Sauce: Combine 2 tablespoons lime juice and Fresno chili in a bowl; set aside.

Sauté the Ginger: Heat canola oil in a pan and sauté minced ginger until golden brown.

Strain the Ginger: Remove from heat and strain ginger and oil mixture into a bowl; set crispy ginger aside.

Cook the Aromatics: In the same pan, cook garlic and lemongrass until aromatic.

Create the Coconut Broth: Stir in coconut milk, fish sauce, brown sugar, lime zest, and remaining lime juice; bring to a boil then simmer.

Add Bok Choy: Stir in bok choy and cook until wilted; transfer to serving bowls.

Poach the Cod: Add cod to broth, cover, and cook until done.

Thicken the Broth: Simmer remaining broth until thickened.

Serve: Ladle broth into bowls, top with fried ginger, pickled chilies, lime wedges, and cilantro.