Coconut milk, jalapeño, ginger, cilantro, and lime come together in a bright, Thai-inspired broth that infuses wild, sustainable Alaska rockfish with creaminess and spice. Alaska_Seafood f52partner AskForAlaska
Cooked rice, for servingPlace 2 cups of the cilantro, garlic, ginger, and jalapeño in a blender with the coconut milk, 1 cup of water, and the fish sauce if using. Blend until very smooth, then season with salt and pepper to taste . Blend again to combine.
Heat the oil in a large saute pan over medium heat until it starts to shimmer. Add the onion, season with salt and pepper, and cook, stirring often, until translucent but not brown, about 5 minutes. Add the cumin or coriander and cook for another 30 seconds, then pour in the cilantro puree. Bring the mixture to a simmer, then reduce the heat to low.
Season the rockfish on both sides with salt and pepper, then add to the saute pan. Cover and cook until the fish is opaque and flakes easily when pulled with a fork, 6 to 10 minutes . The poaching liquid should stay brothy. Divide the fish and poaching liquid into bowls with rice. Top with remaining 1/2 cup chopped cilantro and serve with lime wedges for squeezing over.
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