Fish fillet with sweet corn and white sauce

April 22, 2003 | Pinoy Cook originals | Print This Post Print This Post
Go to page 1 2 »»

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.

Bookmark at:
StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
Go to page 1 2 »»

In the mood for more food? Try these!

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.



← Arroz a la Alexandra Chicken tetrazzini →



Comments

6 Responses to “Fish fillet with sweet corn and white sauce”

  1. Pinoy Cook: a food and cooking blog » Recipe archive » Fish fillet with corn sauce on February 17th, 2006 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. [...]

  2. beng reyes on February 21st, 2006 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!

  3. Connie on February 21st, 2006 8:07 pm

    Happy cooking, beng! :smile:

  4. Jemmie on October 17th, 2007 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. ((:

  5. Connie on October 17th, 2007 8:07 pm

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

  6. Jemmie on October 19th, 2007 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)

Leave a Reply





Readers


House on a hill

Persian cat


Conflikto talking to Magnifiko: an art exhibit by 21 of the finest young Filipino artists today, at Blue Wings Art Space, #10 Xavierville Avenue, Quezon City, above Rafa's Deli-cafe

Rasa Malaysia: Food, cooking, travel, recipes

Pinoy Cook is using Revolution, a premium Wordpress theme by Brian Gardner

Credits

Connie Veneracion reserves all rights over the content of Pinoy Cook. No reproduction without prior written permission. RSS feeds are for reading, not for republication. For budding food bloggers and forum contributors, please document your own cooking and stop copy/pasting my blog entries.