Monday, 28 November 2011

• Recipe: Creamy Corn with Carrot, Fish Fillet and Rice

  

  I've been meaning to try this recipe for a while especially after I tried a similar dish like this at a local restaurants with my boyfriend. The dish was called fish fillet with creamy corn and you have a choice of rice or spaghetti with it.

  I think I like my version better because it doesn't have that milk and creamy taste. This is a simple and easy-to-follow dish that's great for lunch or dinner.

  Ingredients:

  • Cream of corn
  • Baby carrots (sliced, lightly blanched)
  • Scallions (chopped)
  • Garlic (chopped)
  • 1 cup of white rice
  • Fish Fillet (sliced) *I decided to use Flounder*
  • Spices: Basil, Oregano, Thyme
  • Salt
  • Flour
  • Eggs

  

  1. Wash your rice thoroughly and boil for 15-20 minutes, until the rice is soft and fluffy.

  

  2. Slice the fish fillet in chunks and mix well in the batter. The batter consists of eggs, flour, salt, thyme, and oregano.

  

  3. Add oil into the pot and chopped garlic. When the oil is hot enough and bubbling, add the fish fillet into the pot so it can pan-fry. The fish fillet doesn't need to be in the pot too long or it will deteriorate. Next, scoop all the fish into a separate plate.

  

  4. Add the cream of corn into the pot and the baby carrots that were sliced before and lightly blanched. Next add in thyme, oregano, basil, and salt. Mix well together and your done. Scoop the rice first, than the fish fillet, and top it with the sweet & creamy mixture of the corn and carrot.

  

  5. Garnish the dish with the chopped scallions. It's always nice to incorporate some thing green because it gives a splash of color.

  

  The fish fillet was soft and really melts in your mouth. The rice was perfectly cooked. Everything about this dish blends beautifully and deliciously. It was indeed a  savory lunch.

  What's your favorite fish dish?

  • 12:00 PM
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