In a large saucepan over medium heat, heat the butter and oil. Add the red pepper flakes, onion and garlic and cook until soft. Add the corn and cook for 5 minutes. Add the stock and coconut milk. Bring to a boil.

Reduce the heat and cook uncovered for 10 minutes. Place the mixture into a blender and blend until smooth.

In a saute pan, heat some olive oil. When the oil is smoking hot, add the fish. Saute for 2 minutes and flip over. Return the mixture to the pan and heat over medium-low heat. Add the fish to the sauce and cook for about 8 minutes more, until the fish is cooked all the way through.

Serve over white rice and garnish with fresh cilantro.