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Thai Yelloweye

  • Rockfish
  • Active Time:35 min
  • Total Time:40 min
  • Servings:4
  • Difficulty:Easy
Photo by Kelley Jordan


  • 2 (1-pound) yelloweye fillets Available in Our Seafood Subscription Box

  • 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


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.

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$159 / box 4.5 lbs