Name: Coconut Creamed Corn with Crispy Rockfish and Summer Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6 to 8oz.) portions rockfish; High-heat cooking oil; ½ red onion, small dice; 5 cloves garlic, chopped; Salt and freshly ground black pepper; 3 cups corn kernels, fresh or frozen; 1 (13.5 oz.) can coconut milk; 1 tablespoon cilantro, roughly chopped; 3 tablespoons basil, roughly chopped, divided; ¼ teaspoon red chili flakes; 2 tablespoons flour; 2 tablespoons extra-virgin olive oil

A Rockfish Recipe with Light, Southeast Asian Flavors

This light but indulgent recipe for seared rockfish with coconut creamed corn is an homage to the flavors of Southeast Asia, with a summertime twist.

I was lucky enough to travel to Thailand and Vietnam nearly 10 years ago, where I was overcome with the intensity of flavor that characterizes the cuisine of both of these Southeast Asian countries. Though each country has a very different culinary style, one thing I found is that they both embrace an abundance of herbs and aromatics to enhance every dish.

With my travels in mind, I made sure to incorporate this herb-forward flavor profile in this recipe. Cooking with herbs and spices is an easy way for home cooks to recall a favorite dish or flavor from travels near and far — whether to another continent or even to a new restaurant in the neighborhood.

The coconut creamed corn takes on a tom kha-style flavor profile. Tom kha gai is a popular Thai soup made with coconut milk, with a touch of spice and herbs. The coconut creamed corn is delicious with any species of wild-caught white fish, but rockfish is ideal — its robust flavor and super flaky texture melds perfectly with the dish

Chef’s note: To make the creamed corn, it’s best to have access to an immersion blender. This will puree the corn slightly and give it a creamier texture. If you don’t have an immersion blender, you can lightly blend the creamed corn in a food processor or standing blender until it reaches a slightly creamy texture

About Chef Amanda Elliot:

Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.

Print Recipe

Coconut Creamed Corn with Crispy Rockfish and Summer Herbs

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

20 minutes

Total time

30 minutes

Yield

2 servings

Ingredients

2 (6 to 8oz.) portions rockfish
High-heat cooking oil
½ red onion, small dice
5 cloves garlic, chopped
Salt and freshly ground black pepper
3 cups corn kernels, fresh or frozen
1 (13.5 oz.) can coconut milk
1 tablespoon cilantro, roughly chopped
3 tablespoons basil, roughly chopped, divided
¼ teaspoon red chili flakes
2 tablespoons flour
2 tablespoons extra-virgin olive oil

Instructions

1. In a small saucepan, heat about 3 tablespoons high-heat cooking oil over medium heat. Add onion and garlic, and cook until beginning to soften, about 2 to 3 minutes. Add in corn and cook for an additional 3 minutes.

2. Stir in coconut milk, cilantro, 1 tablespoon basil and red chili flake and simmer for 3 minutes to allow flavors to combine.

3. Use an immersion blender and pulse 5 to 10 times to lightly chop and emulsify coconut corn mixture. Adjust seasoning to taste, then set aside.

4. In a small bowl, combine remaining 2 tablespoons basil and olive oil. Set aside.

5. Preheat a skillet over medium-high heat. Meanwhile, pat rockfish fillets dry with a tea towel or paper towel. Then, use a sharp knife to make shallow cuts on the darker side of the fillet to score the fish. Season with salt and pepper, then dust lightly with flour.

6. To hot skillet, add just enough high-heat cooking oil to cover bottom. Once oil begins to shimmer (sizzling hot) carefully place fillets one at a time into skillet and briefly press down with a fish spatula to ensure good skin to pan contact. Repeat with remaining fillets.

7. Sear fillets undisturbed until they release easily from the skillet with the help of a fish spatula, about 2 minutes. Flip carefully, then allow to cook until remaining side is seared, another minute or two.

8. Divide creamed corn, rockfish, and basil oil evenly between two serving bowls. Enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Coconut Creamed Corn with Crispy Rockfish and Summer Herbs

A Rockfish Recipe with Light, Southeast Asian Flavors

Coconut Creamed Corn with Crispy Rockfish and Summer Herbs

You May Also Like