Recipe 27: Valentine’s Day: Herbed Rice with Creamy Mustard Threadfin

Scented with fresh herbs, Heavenly Rice makes an ambrosial partner for the creamy richness of the fish.

Servings 2
Cooking Time 25 minutes
Recipe by Chef John See
  1. 1 cup cooked Heavenly Rice
  2. 5g fresh flat-leaf parsley, chopped
  3. 5g fresh chervil, chopped
  4. 35ml white wine
  5. 15g shallots, chopped
  6. 2 tbsp Pommery mustard
  7. 1/2 cup double cream
  8. 15g butter
  9. 1/2 tsp ground coriander seeds
  10. 100g threadfin fillet
  11. Salt, pepper and sugar to taste
  1. Mix the cooked Heavenly Rice with the fresh herbs thoroughly. Set aside.
  2. In a pan, bring the white wine and shallots to a boil. Simmer until the wine is reduced by half.
  3. Add in the mustard, cream, butter and coriander. When the sauce is simmering, add the fish and cook for 2 minutes on each side. Adjust seasoning to taste.
  4. Serve the fish with the herbed rice.

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Heavenly Rice
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