Fish fillet with sweet corn and white 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
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fish fillet with sweet corn and white sauce

I used to prepare this recipe using canned corn kernels. Until I realized that Japanese sweet corn was definitely more fresh than canned corn. What’s more, I could serve the dish with corn cobs on the side.

Japanese sweet corn is the label that appears in the package of raw corn on the cob that you can find in most supermarkets. The kernels are a bright golden yellow. They are sweet and crisp and only take a few minutes to cook by steaming, grilling or microwaving.

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April 22, 2003  Print This Post   
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7 Responses to “Fish fillet with sweet corn and white sauce”
  1. beng reyes says:
    February 21, 2006 at 2:28 pm

    I love your website. First time to see it. I am working abroad and your recipes is a big help for me and my friends. I will share it with my flatmates. Keep it up and more power!

    Reply
  2. Connie says:
    February 21, 2006 at 8:07 pm

    Happy cooking, beng! :smile:

    Reply
  3. Jemmie says:
    October 17, 2007 at 2:19 pm

    Hi Connie,

    When you say “milk” in your recipes, does that mean condensed milk? Thanks! =P

    sorry if I sound really ignorant… actually, I am ignorant when it comes to cooking. ((:

    Reply
  4. Connie says:
    October 17, 2007 at 8:07 pm

    I use fresh (ready-to-drink) milk in cartons, Jemmie.

    Reply
  5. Jemmie says:
    October 19, 2007 at 4:02 pm

    thanks a lot Connie..
    I’m gonna impress my mom over the weekend.. (hopefully, I’ll be able to do it properly..=P)

    Reply
  6. jennifer lea says:
    September 29, 2008 at 10:12 pm

    i love your site! i tried this recipe and my husband was impressed. masarap, lasa na ng (a chi resto in phils). my family just moved in the middle east, and chinese cuisines are a little rare here so i am thankful for your ideas.

    Reply

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Some related discussions...
  1. Pinoy Cook: a food and cooking blog » Recipe archive » Fish fillet with corn sauce says:
    February 17, 2006 at 3:09 pm

    [...] 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. [...]

    Reply


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