Ingredients

100ml Whipping Cream 35% Fat 60g Parmesan Cheese (Grated)
1 Stalk Thyme 80g Carrots
2 Eggs (Beaten) 80g Mozzarella Cheese (Shredded)
20g Spring Onions 300g Cooked Jasmine White Rice (or leftover rice)
30g Celery 400g Fish (Deskinned)
30g Garlic 2 Tablespoons White Wine (Optional)
30g Cheddar Cheese (Shredded) 4 Tablespoons Butter
40g Corn Kernels A Pinch Salt
50g Shallots A Pinch White Pepper
50g White Onions

Methods

1. Peel and cut carrots and celery and chop spring onions into small pieces.

2. Slice fish into chunks and season with salt and white pepper before setting them aside.

3. Preheat oven to 200°C using the Top and Bottom Heat mode.

4. Blend celery and carrots with a handblender.

5. In another clean blender jar, blend onions, garlic and shallots.

6. In a medium non-stick pan, melt butter and fry corn kernels and blended carrots and celery. Add in half of the blended garlic, onions and shallots.

7. Once mixture is softened, add in beaten eggs and scramble to mix the ingredients well. Add in cooked white rice and stir-fry to coat rice with the beaten eggs.

8. Add spring onions, salt and white pepper and mix well, before transferring into a baking dish. Place fish slices on top of the rice.

9. In a small non-stick pan, melt butter and fry thyme and the remaining half of the blended garlic, onions and shallots.

10. Add in white wine (optional) and whipping cream and cook for 6 minutes until cream thickens.

11. Add cheddar and mozzarella cheese to the cream and stir well until they are melted and well-mixed.

12. Drizzle the melted cheese over the fish slices and top it off with grated parmesan. Bake the dish in the oven for 8 minutes, until it turns brown.

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