Thursday, February 11, 2010
Cafe Style Seafood Rice
- 1 Can Cream of Mushroom soup (plus milk and water to make the soup)- 1 fillet of fish (I used a big fillet of Mekong Basa, but any sole/white fish will work)- 4 sticks of imitation crab, frozen
- 8 fish balls (these are usually frozen, pounded rounds of fish meat, usually make with either threadfin bream fish, pollock, or other fish...not the balls of a certain animal, as Victor may have thought about "meatballs" and/or "fishballs" in his pho soup noodles, hee hee...)
- 1/2 a bunch of asparagus, trimmed and cut into 1 inch sections
- Salt & Pepper
- Some flour or starch
1. Slice the fish fillet into bite size sections, and season with a little bit of salt (I used very little, as we'll be using a canned soup later anyways, and they have enough sodium!) and black pepper. Coat/dredge the fish pieces in either flour or starch.
2. Add a few teaspoons of oil to a saute pan, and when heated up, add the fish into the pan. Lower the heat to about medium, and watch carefully to be sure the fish is cooked through. Flip and turn the fish as each side cooks up.
3. Meanwhile...in a small saucepan, cook the cream of mushroom according to directions. I like to add in half a can of water and half a can of milk (and a little bit more milk) to make the "sauce" a little creamier. =) Do stir the soup once in a while to make sure it's not getting too hot!
4. Boil another saucepan of water, and toss the asparagus, frozen fish balls, and frozen crab sticks into the boiling water. Remove when cooked. Set the asparagus aside. Slice the fish balls in half and set aside. Slice each crab stick into fourths, and set aside also.
5. When the fish is cooked, pour the soup into the pan, and add the rest of the ingredients. When the entire mixture starts to bubble, it's ready! Serve over fresh rice, or over fresh cooked pasta noodles. ^_^