Moist Coconut Rockfish with Peppery Corn Salsa

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Here in south India, coconut and fish are cooked with multiple spices to make delightful recipes. Today's recipe is a fusion of south Indian and Mexican cuisine. The combination is so unique, that you'll be asked to make it again and again. If rockfish is not available, use red snapper as a substitute. As far as salsa is concerned, use raw and fresh corn to get the best results. Similarly, instead of using canned coconut extract, use raw coconut to get the authentic taste. Some green veggies like broccoli and spinach can also be added to this recipe to make it a complete meal rich in fiber and protein. Fortunately, this fish can be kept in refrigerated form for few days as the coconut oil layer keeps the fish preserved.

Moist Coconut Rockfish with Peppery Corn Salsa
Moist Coconut Rockfish with Peppery Corn Salsa
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Tender rockfish on the bed of spicy corn salsa

Relish this delicious rockfish fillet topped with fried coconut strands and served on a bed of spicy and flavorful fresh corn salsa which is quite tangy.

Preparation Time: 25 minutes
Cooking time: 40 minutes
Servings: 4

Ingredients:
  • 800 gm rockfish
  • 1 fresh coconut
  • 2 cups corn
  • 1 tsp onion paste
  • 2 green chilies (finely chopped)
  • 1 tsp Thai curry paste
  • 1/2 tsp ginger paste
  • 1/4 tsp soy sauce
  • 2 to 3 cloves garlic (minced)
  • pinch of roasted cumin powder
  • 1/4 tsp sesame oil
  • 1/2 tsp lime juice
  • 1/4 cup extra virgin olive oil
  • salt to taste

Instructions:

  1. Wash rockfish thoroughly under running water and cut it into 3 to 4 large pieces.
  2. Take a small bowl and add Thai curry paste, ginger paste, soy sauce and sesame oil in it.
  3. Mix well and keep aside.
  4. Grate the coconut and take out the first coconut milk extract.
  5. Keep quarter cup of grated coconut scrapes separately.
  6. Boil corn in a pressure cooker for about 20 minutes in 1 liter of water.
  7. Drain all the water and keep the boiled corn aside.
  8. Take a large bowl and add fish pieces in it.
  9. Pour the spicy marinade prepared in the second step along with quarter cup of coconut milk.
  10. Apply the marinade well on the top part of the fish pieces.
  11. Heat olive oil in a shallow frying pan and carefully arrange fish pieces in it.
  12. Simmer on a low flame for about 6 to 7 minutes. Do cover the lid during the simmering process so that the top part is cooked as well.
  13. Take a sauce pan and heat 2 tsp oil in it.
  14. Add onion paste and minced garlic in it.
  15. Saute till onion paste turn light pink.
  16. Add corn with chopped green chilies, roasted cumin powder, lime juice and salt.
  17. Stir fry on a high flame for about 5 minutes.
  18. Glaze quarter cup of coconut scrapes in a tsp of olive oil and saute for about 2 minutes.
  19. Take a large serving plate and place spicy corn salsa at the bottom.
  20. Place seasoned fish piece on top and garnish with sautéed coconut scrapes.
  21. Serve hot with a quality red wine.

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