Rinse cod fillets and pat dry with paper towels. Sprinkle both sides with dill, sea salt and pepper. Let stand for 10 minutes then coat the cod on both sides with cornflour, shaking off any excess.
Heat 30ml of the oil in a large non-stick skillet on a high heat. Add the cod fillets. Reduce heat to medium and cook for 3 minutes per side or until lightly browned. Drain on paper towels.
Heat the remaining 5ml of oil in the same skillet on a medium heat. Add bok choy and cook for 2 minutes per side or until lightly browned. Add the coconut milk, carrot juice, rice wine and ginger, bring to a simmer, reduce heat to low and simmer for 5 minutes. Gently place fish fillets in sauce; simmer for 5 minutes or until fish flakes easily with fork.
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.