Fish Fillet in Creamy White Sauce with Basil Rice
I’ve always cooked fish fillet in dark sauce, meaning mostly soy sauce or oyster sauce. But I wanted to try cooking fillet in creamy white sauce for a change. I got the idea from a menu favorite of mine at one of the Chinese restaurants I frequent — lobster or shrimp in creamy white sauce.
But of course, this dish won’t be complete without steamed rice. Recently, I’ve been experimenting with different ways to cook steamed rice, adding tomato paste or coconut milk. This time, I tried cooking the rice in creamy basil sauce which I picked up from Whole Foods. Cooking basil rice would be no different than cooking regular steamed rice, except that I added two tablespoons of the basil sauce to the water I used to steam the rice. It really goes well with my fish fillet!
1 1/2 lbs cat fish fillet (or other white fish), cut into bite-sized pieces
2 cups chicken or vegetable broth
1 cup heavy cream
3 tbsps unsalted butter
2 tbsps Olive oil
1/2 cup corn starch
Salt and pepper to taste
1 tsp paprika
1 tbsp lemon juice
1/2 cup green peas
1/3 cup green onions, chopped
1/3 cup cilantro, chopped
Season cat fish pieces with salt and pepper, then dredge in corn starch. In a large wok, heat Olive oil and butter over medium heat. Pan fry the cat fish until browned on each side. Remove fish from wok and set aside. Using the same wok, add in broth and cream. Add paprika and lemon juice and bring to a boil. Add back fish . Add green peas. Let simmer for 10 minutes. Remove from heat and transfer to a serving plate. Garnish with green onions and chopped cilantro. Serve with basil rice (or steamed rice).
(For basil rice, simply cook rice like you would cook steamed rice, except add two tablespoons of creamy basil and mix with the water.)