Spiced fish with coriander creamed corn
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How to make Spiced fish with coriander creamed corn
Yield = 6Prep time: 0:30
Cook time: 0:35
Total time: 1:05
Ingredients
- 8 sweet corncobs, husks and silk removed
- 1 tablespoon olive oil
- 1 shortcut bacon rasher, finely chopped
- 1 tablespoon chopped fresh coriander
- 40g (1/4 cup) plain flour
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano leaves
- Large pinch of dried chilli flakes
- 6 firm white fish fillets
- 50g butter
- Fresh coriander leaves, to serve
- Avocado, chopped, to serve
Method
- Step 1 Cook corn in a saucepan of salted boiling water for 15 minutes or until tender. Drain. Remove the kernels and process in a food processor until a coarse puree forms.
- Step 2 Meanwhile, heat 1 teaspoon of the oil in a frying pan over medium heat. Cook the bacon, stirring, for 4 minutes or until golden. Transfer to a plate lined with paper towel.
- Step 3 Stir the bacon and coriander into the corn puree. Season with salt and pepper.
- Step 4 Combine the flour, cumin, oregano and chilli flakes on a plate. Season with salt and pepper. Coat the fish in the spice mixture.
- Step 5 Heat half the butter and half the remaining oil in a frying pan over medium-high heat. Cook half the fish for 3-4 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining butter, oil and fish.
- Step 6 Divide the creamed corn and fish among serving plates. Top with coriander and serve with the avocado.
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