Smoked Basa & Corn Chowder With Crusty Ciabatta

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until warmed through

Tip: For a little extra indulgence, butter the hot ciabatta once it's out of the toaster

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium heat

Drain your sweetcorn

Trim, then slice your spring onion[s] roughly

Once the pan is hot, add the sliced spring onion, bay leaf[ves] and drained sweetcorn with a pinch of black pepper

Cook for 30 secs or until fragrant

Once fragrant, turn the heat up to high

Add your vegetable stock mix with your soft cheese, Chinese rice wine and 300ml [390ml] [510ml] milk, stirring to dissolve

Add your smoked basa fillet[s], and cook, covered, for 5 min or until the fish is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the basa is cooked, break it into bite-sized pieces with a wooden spoon – this is your smoked basa & corn chowder

Meanwhile, chop your dill and chives together roughly, including the stalks

Add half the chopped dill and chives (you'll use the rest for garnish!) to the smoked basa & corn chowder

Discard the bay leaf[ves]