<http://schema.org/recipeInstructions>
" From lime, grate 1 teaspoon peel into large resealable plastic bag. Cut lime into wedges and set aside for serving. To bag, add shrimp, cod, shallots, sugar, 2 tablespoons fish sauce, pinch salt, and 1/2 teaspoon freshly ground black pepper. Seal bag; turn to coat. Refrigerate 20 minutes. Meanwhile, thinly slice bok choy and  green onions and coarsely chop cilantro. Prepare rice as label directs. In 4-quart saucepan, heat oil on medium. Add shrimp mixture and cook 5 minutes or until shallots are tender, stirring occasionally. Add water; heat to boiling on high, then reduce heat to maintain steady simmer. Cook 4 minutes, then stir in peas; cook 1 to 2 minutes or until hot. Stir in bok choy, green onions, and cilantro. Cook 2 minutes or until bok choy is crisp-tender. Stir in remaining fish sauce. Divide rice among 4 bowls; top with soup. Serve with lime wedges."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8482/cilantro-fish-stew-recipe-ghk0511/>