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

  1. Season rockfish fillets generously on both sides with kosher salt. Set aside.
  2. 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.
  3. Add sliced bell pepper and another big pinch of salt. Stir to evenly to coat in oil and cook for 3 minutes.
  4. 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.
  5. Add coconut milk and 1 cup of water. Nestle in the kernelled corn cob, add 1 teaspoon of sugar and bring to a simmer.
  6. Once simmering, nestle in the fish, cover, and cook for 8 to 10 minutes until fish is just cooked through and opaque.
  7. Remove the corn cob and garnish with sliced scallions, cilantro leaves, and more lime juice.

Serve in shallow bowls over rice.

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