Fish fillet with corn sauce

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

I’m starting a new category called “Cooking For One” and this fish fillet with corn sauce is the first entry. See, on weekdays, there’s just myself in the house for lunch. Most times, I’m too lazy to cook. I survive on sandwiches and whatever leftovers there are from the previous night’s meal. Then, one day, I realized that being alone on weekdays is the best opportunity for experimenting and cooking dishes that might not look nor sound too attractive to my kids.

fish fillet with corn sauceI’ve been cooking my lunch for about a week now and this fish and corn dish was one of them. Nothing radical here. The challenge was not to cook too much. You know, just enough for a single serving. If I cook more than that, I might be tempted to help myself to second servings and, well… that can’t be good. Anyway, let’s see how productive future experiments go.

You can cook this dish with fresh corn kernels or you can use canned corn kernels. If you opt for fresh corn kernels, I suggest Japanese sweet corn. Local white corn may be good for boiling and making soups but not for a dish like this one. This fish dish requires crisp and sweet corn kernels.

I used canned corn kernels to cook what you see in the photo. If you want the fresh corn version, there is a recipe in my archives, one of the very first I posted on a blog.

Ingredients :

1 fish fillet
5 tbsps. of cooking oil
1 tbsp. of flour
1 tbsp. of butter
1/2 tbsp. of flour
3/4 c. of corn water (from the can of corn kernels)
1/2 c. of drained corn kernals
salt, pepper to taste
chopped fresh cilantro leaves for garnish

Cooking procedure :

Season the fish fillet with salt and pepper. Dust with flour.

Heat the cooking oil in a frying pan. Cook the fish fillet on both sides until browned. Keep the heat at medium-high so that a crisp crust forms on the outside of the fish while the inside remains moist. NEVER overcook fish.

Drain the cooked fish fillet on absorbent paper towels.

In a small sauce pan, melt the butter. Add the flour all at once, stirring to prevent lumps from forming. Cook over medium-low heat for a few minutes to cook the flour thoroughly and remove any trace of floury taste. Pour in the corn water slowly, stirring constantly as you pour. Add the corn kernels and cook until the corn kernels are heated through. Off the heat, season with salt and pepper.

Pour the corn sauce over the fish. Sprinkle with chopped fresh cilantro for an added zing.

February 17, 2006  Print This Post   
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Comments

9 Responses to “Fish fillet with corn sauce”
  1. sha says:
    February 17, 2006 at 7:31 pm

    one pot wonder
    or i have a book here cooking for two
    not cooking for one
    i cook for one everyday you know ;-)

    out of topic
    I made asado chicken remember I asked you about the spices?
    well i remember that so sarap ng amoy ehh pati ulam pala

    Reply
  2. Connie says:
    February 18, 2006 at 9:13 pm

    kakasira ba ng diet? :wink:

    Reply
  3. sha says:
    February 19, 2006 at 5:56 am

    yoga instructor told me am a bit pudgy :oops:
    diet well how
    i just borrowed a filipino cookbook
    and am flipping thru my pastry book howwwww

    Reply
  4. Connie says:
    February 19, 2006 at 12:11 pm

    LOL that’s an original way to diet, ha. :lol: I really like it. hahaha Will try it too. After all, ogling at food pics can never make you put on weight. :lol:

    Reply
  5. leng from netherlands says:
    February 28, 2008 at 12:59 am

    hi connie! i tried this last night and it was so nice! i added leeks to the corn and it was so tasty. me and my husband love leeks so much and i also boiled some chicharo to with it. my husband loved it so much! i served it with mashed potatoes.

    thanks again, connie, for always inspiring me.

    proost! (cheers!)

    Reply
  6. takejiro says:
    April 23, 2008 at 8:19 pm

    I made this a while ago and I must say it looked and tasted great! Except that I put a bit too much salt. That’s the tricky part I guess. Anyway, it was a great dish!

    Reply
  7. JoeyTosino says:
    March 31, 2009 at 9:58 am

    madalas ako mag order neto sa tabing chinese take-out dito.
    try ko nga tong recipe mo
    di ko lang sure kung anong isda ang masarap gamitin.

    Reply
  8. elles says:
    August 30, 2009 at 8:04 am

    ms. connie, pano kung i want to cook 500 grams fish fillet? tnx :)

    Reply
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