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Spiced fish with coriander creamed corn
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Spicy cumin-chili coated fish with herb-infused corn puree.
Ingredients:
  • 8 sweet corncobs, husks and silk removed
  • 18.20 gm olive oil
  • 1 shortcut bacon rasher, finely chopped
  • 20.00 ml chopped fresh coriander
  • 40g (1/4 cup) plain flour
  • 10.00 gm ground cumin
  • 20.00 ml 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
Instructions:
  • Boil corn in salted water until tender, about 15 minutes. Drain the corn, then blend the kernels in a food processor until a coarse puree forms.
  • Heat 1 teaspoon of oil in a frying pan over medium heat. Cook the bacon, stirring occasionally, until golden (around 4 minutes). Transfer the bacon to a plate lined with paper towel.
  • Incorporate the crispy bacon and fresh coriander into the creamy corn puree, then season generously with salt and pepper.
  • Mix together the flour, cumin, oregano, and chili flakes on a plate, then season with salt and pepper. Coat the fish evenly with the spice mixture.
  • In a sizzling pan, melt half of the butter and half of the oil over medium-high heat. Sear half of the fish for 3-4 minutes on each side until fully cooked. Keep warm by placing on a plate and covering with foil. Repeat the process with the remaining butter, oil, and fish.
  • Spoon the creamy corn and fish onto plates, garnish with fresh coriander, and serve with sliced avocado.

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