Lemongrass Coconut Corvina with Spicy Lime Drizzle
Lemongrass-Coconut Poached Corvina with Chili-Lime Oil
Silky corvina fillet poached in fragrant lemongrass-coconut broth, finished with charred corn and a bright chili-lime drizzle. Weeknight simple, dinner-party impressive!
⸻
Ingredients (serves 2)
Poached Fish
• 2 corvina fillets, 6 oz / 170 g each (skinless, pin-bone free)
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1 cup / 240 ml fish stock (or water)
• 2 lemongrass stalks, bruised & cut into 3 in pieces
• 3 kaffir lime leaves (optional)
• 1-inch piece ginger, sliced
• 1 small shallot, sliced
• 1 tsp sea salt
Chili-Lime Oil
• 3 Tbsp extra-virgin olive oil
• 1 fresh red chili, thinly sliced (or 1 tsp red-pepper flakes)
• Zest of 1 lime + 1 Tbsp juice
• Pinch sea salt
Charred Corn
• 1 ear sweet corn, kernels cut off
• 1 tsp butter
To Serve
• 1 cup hot cooked jasmine rice (optional)
• Fresh cilantro & lime wedges
⸻
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.
⸻
Love sophisticated fish dishes?
Comment FISH to grab our dedicated Fish eBook — 184 recipes for $3.90 USD.
Want every flavor? Comment 100 and unlock the complete bundle — 100 themed eBooks (80 K+ recipes) for just $5 USD!
#poachedfish #coconutmilk #corvina #weeknightgourmet #cooklikeapro #100ebooks
Lemongrass Coconut Corvina with Spicy Lime Drizzle
Lemongrass-Coconut Poached Corvina with Chili-Lime Oil
Silky corvina fillet poached in fragrant lemongrass-coconut broth, finished with charred corn and a bright chili-lime drizzle. Weeknight simple, dinner-party impressive!
⸻
Ingredients (serves 2)
Poached Fish
• 2 corvina fillets, 6 oz / 170 g each (skinless, pin-bone free)
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1 cup / 240 ml fish stock (or water)
• 2 lemongrass stalks, bruised & cut into 3 in pieces
• 3 kaffir lime leaves (optional)
• 1-inch piece ginger, sliced
• 1 small shallot, sliced
• 1 tsp sea salt
Chili-Lime Oil
• 3 Tbsp extra-virgin olive oil
• 1 fresh red chili, thinly sliced (or 1 tsp red-pepper flakes)
• Zest of 1 lime + 1 Tbsp juice
• Pinch sea salt
Charred Corn
• 1 ear sweet corn, kernels cut off
• 1 tsp butter
To Serve
• 1 cup hot cooked jasmine rice (optional)
• Fresh cilantro & lime wedges
⸻
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.
⸻
Love sophisticated fish dishes?
Comment FISH to grab our dedicated Fish eBook — 184 recipes for $3.90 USD.
Want every flavor? Comment 100 and unlock the complete bundle — 100 themed eBooks (80 K+ recipes) for just $5 USD!
#poachedfish #coconutmilk #corvina #weeknightgourmet #cooklikeapro #100ebooks
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