Thai Yelloweye
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Rockfish

Thai Yelloweye

Written by: Tachi Sopow

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Published on

Information

Prep time

35 min

Cook time

40 min

Servings

4

Ingredients

  • 2 (1-pound) yelloweye fillets 

  • 2 tablespoons coconut oil

  • 13.5 ounces full-fat coconut milk

  • 1 medium leek, white part sliced finely, green part cleaned and left whole

  • 1 medium red onion, thinly sliced

  • 1 red pepper, thinly sliced

  • 3 cloves garlic, minced

  • 1 tablespoon grated ginger

  • 2 teaspoons green curry paste

  • 2 tablespoons soy sauce

  • ½ lime

  • 1 bunch cilantro, roughly chopped

  • Salt and pepper

Directions

Preheat oven to 375°.


In a medium skillet over medium heat, melt coconut oil and sauté leek, red onion, red pepper, and garlic for 5 minutes.


Add green curry paste, ginger, and soy sauce. Sauté for an additional 30 seconds or until well combined. Remove from heat.


Place yelloweye in a greased baking dish and generously season with salt & pepper. Pour can of coconut milk into pan and cover with sautéed vegetable mixture.


Bake for 22 minutes or until fish flakes, checking at 18 minutes. Once cooked, add juice of ½ lime and stir in handful of chopped cilantro.


Serve hot over rice with a generous cilantro garnish.

Tachi Sopow

Tachi Sopow is a halibut biologist by trade. The data he collects from halibut fishermen are used to better understand fish stocks, going on to influence fisheries’ management decisions. It’s a crucial aspect of insuring the health of wild fish populations and for determining fishermen’s catch limits.

Tachi is always the first to greet the fishermen when they return with their catch, and when he’s lucky, he might get a few samples to take home. There, his culinary talents emerge. He’s well known for his tasty & creative seafood dishes, and this is one of them that we think you will greatly enjoy.

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