Under 30 Minutes
Coconut Fish Chowder
Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut cream, which has less water, or with sweetened cream of coconut. Reduced-fat coconut milk contains thickeners and other additives; it's best to use small amounts of regular coconut milk instead.
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1/4 teaspoon red-pepper flakes
- 1/2 teaspoon coarse salt
- 1 1/2 cups water
- 1 package (10 ounces) frozen corn kernels, thawed
- 1 can (13.5 ounces) cocount milk
- 1 pound skinless red snapper fillets
- 3 to 4 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, (optional)
Heat vegetable oil in a large saucepan over medium heat. Add onion, red-pepper flakes, and coarse salt; cook until onion is soft, about 5 minutes. Add water and thawed frozen corn kernels. Bring to a boil; reduce heat, and simmer until corn is tender, 4 to 5 minutes.
Using a slotted spoon, transfer 1 1/2 cups corn and onions to a blender. Add coconut milk; blend until smooth.
To pan, add red snapper fillets. Simmer until opaque throughout, about 5 minutes. Return corn puree to pan. Break up fish with a spoon; heat until just warmed through (do not boil).
Remove from heat; stir in 3 to 4 tablespoons fresh lime juice and 2 tablespoons chopped fresh cilantro. Serve immediately with lime wedges, if desired.