Fish and veggies get simmered in a sweet and spicy ginger coconut and corn cream until the fish is perfectly flaky and veggies are tender. Finish it off with fresh lime juice and serve with lots of fresh herbs. This can be eaten as is or bulked up over rice, rice noodles, or your grain of choice.
Ingredient highlight
Corn! Is rich in B vitamins, vitamins C + E, folic acid, and magnesium. Yellow corn has high levels of lutein, a carotenoid important for eye and heart health. Don’t remove the husk until you’re ready to cook so the kernels stay fresh and don’t dry out.
Servings 4
Prep Time 15 minutes 
Cook Time 15 minutes Ingredients
- 16-24 oz cod or other white flaky fish
- ½-¾ tsp kosher salt
- ½ (13.5 oz) can unsweetened full-fat coconut milk (just over ¾ cup)
- 1 cup corn kernels (frozen or fresh), divided
- 1- inch knob ginger
- ¼ cup water
- 1 tbsp soy sauce or tamari
- 4 cups worth veggies, chopped or thinly sliced (green beans, fennel, bell peppers, mushrooms, tomatoes, etc…)*
- 1 small spicy chili pepper, thinly sliced (optional)
- 1 tbsp lime juice
- Cooked grains or noodles, for serving (optional)
- Fresh herbs (scallions, cilantro, basil, mint, etc…)
- Lime wedges
- *If the veggies are very delicate, you can add them in during the last 5 minutes of simmering.
- Note: ~ if you don’t have a large enough skillet with a lid, you can also make it in a large dutch oven.
Instructions
- Season each fillet with enough salt all over.
- To a blender, add the coconut milk, ½ cup of the corn, and ginger and blend until thickened.
- Pour into a large 12-inch skillet (with a lid) along with the remaining ½ cup corn, water, and soy sauce. Stir to combine.
- Nestle the fish into the liquid, then scatter the veggies and chili pepper (if using) all around. Cover the skillet with a lid, bring to a boil over high heat, then reduce the heat to low/medium-low and simmer rapidly for about 10-16 minutes or until the fish flakes easily with a fork (times vary greatly depending on fish thickness. If some filets are done sooner, remove them and continue to cook the rest).
- Once the fish is cooked, transfer it to a plate. If the veggies need to cook longer, you can simmer them uncovered for a couple more minutes. Turn off the heat and stir in the lime juice. You can serve this over rice, rice noodles, quinoa, etc…or just eat it as is.
- Serve topped with lots of herbs and a squeeze of lime.
Items you can prep ahead (optional)
- Make the coconut cream
- Prep 4 cups worth veggies
- Thinly slice 1 small spicy chili pepper (optional)
- Cook grains or noodles, for serving (optional)
Substitutions:
- To make vegetarian, you can simply simmer the veggies along with some cubed tofu in that broth until cooked through and serve with rice. If doing so, add ½ teaspoon salt to the broth since you aren’t salting the fish!
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Warm up the fish and veggies in the broth in the microwave until warmed through. For more even heating, it helps to break the fish into chunks and stir after every 30 second interval.
- Make sure to top with a generous squeeze of lime and plenty of herbs. Serve over warm rice, noodles, or grain of choice if you’d like.
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