Spiced fish with coriander creamed corn

Spiced fish with coriander creamed corn
  • 0:30 Prep
  • 0:35 Cook
  • 6 Servings
  • Capable cooks

Cumin and chilli make a flavoursome coating for fish served with herb-laden corn puree.

Featured in
Nutrition information, Mexican recipes


  • 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


  • 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.


  • 2045 kj


  • 15g

    Fat Total

  • 5.5g

    Saturated Fat

  • 10g


  • 48g


  • 39g

    Carbs (total)

All nutrition values are per serve
  • Author: Gemma Luongo
  • Image credit: Chris Jones
  • Publication: Australian Good Taste

Source: taste.com.au


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