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Fish With Coconut and Corn

Fish with Coconut and Corn is an easy entree for any day. Like many Filipino dishes, this used coconut milk for the sauce base, to enhance the flavors. The dish is sauteed in garlic, onions, ginger and tomatoes. I added corn kernels and fresh spinach to round up this quick-cooking, delightful dish which can be served as a main course, or a side. This is an Asian In America recipe by Elizabeth Ann Quirino. Serves 2.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dinner, Fish, Lunch
Cuisine: Asian, Filipino
Keyword: Fish with coconut and corn
Servings: 2 people
Calories: 806kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large saucepan


For the marinade:

  • 1 pound rockfish fillets (or use any white fish)
  • 1 Tablespoon calamansi or lemon juice
  • 1 pinch salt
  • ½ teaspoon ground black pepper

For the saute:

  • 2 Tablespoons vegetable oil
  • 2 cloves garlic
  • 1 whole onion, white or yellow, chopped
  • 1 teaspoon finely chopped fresh ginger
  • 1 Tablespoon patis (fish sauce)
  • 1 whole large tomato, sliced
  • 1 cup broth (chicken or vegetable)
  • 1 cup canned coconut milk
  • 1 ½ cups canned corn kernels, drained
  • 2 cups fresh baby spinach
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

For serving:

  • steamed rice


To marinate the fish:

  • In a non-reactive bowl, marinate the fish fillets with the calamansi (or lemon) juice, salt and pepper.
    Cover and marinate for 15 to 20 minutes (do not marinate longer than 20 minutes or the fish cooks in the citrus liquid).

To saute:

  • In a large saucepan, over medium heat, add the vegetable oil.
    When oil is hot enough, saute the garlic, onions, ginger. Pour the patis.
    Stir and add the tomatoes. Continue sauteing for 2 minutes more till tomatoes and onions soften.
  • Add the fish fillets to the saucepan.
    Pour the broth and add the corn. Cook the fish for around 10 minutes.
  • Pour the coconut milk. and stir with the broth to combine.
    Add the spinach.
    Season with salt and pepper.
    Serve warm with steamed rice.

Copyright Notice:

  • Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
    Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]


Serving: 1g | Calories: 806kcal | Carbohydrates: 16g | Protein: 6g | Fat: 85g | Saturated Fat: 74g | Sodium: 657mg | Potassium: 675mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 4mg