Delicious & Easy
Coconut Poached Rockfish with Corn and Peppers
We guessed that as the harvest season comes to a close you might be looking for a hearty recipe to use up a stockpile of end-of-summer corn and peppers. Pair these staples with a luscious coconut broth and delicate Pacific rockfish for a perfectly cozy dinner in seven steps.
Did we guess right?
Ingredients for
Coconut Poached Rockfish with Corn and Peppers
- 4 5–6 ounce fillets of Pacific rockfish
- Kosher salt
- 2 tablespoons neutral oil, like vegetable
- 1 large shallot, thinly sliced
- 1 tablespoon grated ginger
- 1 Fresno chile, thinly sliced
- 2–3 bell peppers, sliced
- 1 ear of corn, kernels removed, cob reserved
- 1 ½ teaspoon fish sauce
- 1 teaspoon soy
- 1 teaspoon sugar
- Juice and zest of 1 lime, plus more for garnish
- 1 13.5-ounce can full-fat coconut milk
- 2 scallions thinly sliced
- ½ cup cilantro leaves
- Rice for serving
SERVES 4 to 6
Instructions for
Coconut Poached Rockfish with Corn and Peppers
- Season rockfish fillets generously on both sides with kosher salt. Set aside.
- In a large sauté pan with a lid, heat two tablespoons of neutral oil over medium heat. Add sliced shallots, chili, and grated ginger to the heated oil along with a pinch of kosher salt. Sauté for 2 minutes stirring often.
- Add sliced bell pepper and another big pinch of salt. Stir to evenly to coat in oil and cook for 3 minutes.
- Add corn kernels and cook for roughly 30 seconds before adding the zest and juice of one lime, fish sauce, and soy sauce. Stir to fully incorporate.
- Add coconut milk and 1 cup of water. Nestle in the kernelled corn cob, add 1 teaspoon of sugar and bring to a simmer.
- Once simmering, nestle in the fish, cover, and cook for 8 to 10 minutes until fish is just cooked through and opaque.
- Remove the corn cob and garnish with sliced scallions, cilantro leaves, and more lime juice.
Serve in shallow bowls over rice.
