Preheat the oven to 400 F.

Place the bok choy and eggplant in a large mixing bowl.

Remove the stems from the shiitake mushrooms and set aside. Add the shiitake caps to the bok choy and eggplant.

Remove the stems from the cilantro and add them to the shiitake stems. Wrap the stems in cheese cloth and secure with butcher's twine. Set aside.

Finely chop the cilantro leaves and set aside.

Add the canola oil, sesame oil, and 2 tablespoons of the soy sauce to the bok choy, eggplant and mushroom caps. Toss to coat. Spread the seasoned veggies across two baking sheets and roast for ten minutes. Turn off the oven. Let the veggies sit until ready to use.

While the vegetables are roasting, heat a small amount of oil in a large skillet over medium heat. Add the shallots and ginger. Sauté until fragrant. About 3 minutes.

Add the green curry paste and fry for a minute or two. Deglaze the pan with sake.

Stir in the coconut milk, frozen peas, fish sauce, sugar and the remaining soy sauce. Stir to combine.

Toss cheese cloth bundle into the skillet and bring the curry to a boil. Reduce the heat to low and leave the curry to simmer for 10 minutes.

Once the 10 minutes are up, add lime juice. Taste and season with additional soy sauce if necessary.

Add the cod to the curry poaching liquid. Poach fish for 5-6 minutes, turning once if the fish isn't fully immersed. The fish should flake easily.

Divide bok choy, eggplant wedges and mushrooms across two bowls. Top the veggies with a cod fillet and spoon curry sauce over everything.

Garnish with green chilies, scallions, black sesame seeds and cilantro if desired.