To Serve • 1 cup hot cooked jasmine rice (optional) • Fresh cilantro & lime wedges
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Step-by-Step 1. Infuse & Poach (12 min) In a wide saucepan, combine coconut milk, stock, lemongrass, lime leaves, ginger, shallot & salt. Bring to a gentle simmer. Slide in the corvina; poach 6-8 min, turning once, until opaque and flaky. 2. Char the Corn (4 min) While fish cooks, heat a dry skillet over high. Add butter, then corn; sear until lightly charred. Set aside. 3. Make Chili-Lime Oil (2 min) Warm olive oil over low heat; add chili & lime zest, simmer 1 min. Remove from heat; stir in lime juice & pinch salt. 4. Plate & Finish Spoon coconut broth into shallow bowls. Nestle fish, scatter charred corn, drizzle chili-lime oil. Top with cilantro, serve with rice & extra lime.
Total time: 20 minutes.
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