Seafood Casserole

Fish dish for dinner is in the schedule. For the main entry, I usually cooked it with soup or sauce for my kids. I had my Freshwater Basa fillet defrosted and ready for cooking, but I’m not yet decided what to do with it. After checking what’s in the refrigerator to go with the fish I saw the meat crab intended for RD’s sushi, so I thought of cooking a very easy to eat seafood casserole. Easy to eat because I won’t be including crabs, shrimps and muscles that needs to be unshelled, instead I will use ingredients like the one below which I know my kids would love.

Ingredients:

• 2 tbsp oil
• 2 cloves of garlic
• Onion (chopped)
• ¼ kilo fish fillet
• 5-10 pcs fish balls or squid balls
• 5 sticks of crab meat
• Carrots (sliced)
• Celery (sliced)
• 1 Fish or chicken stock cubes (optional)
• Salt
• Pepper
• Green capsicum (sliced)
• 2 tsp cornstarch
• ¼ cup milk

Fry the fish balls separately. Chop into bite size then set aside.
In another pan, sauté garlic until brown. Add onions, when cooked stir in the fish and sauté until meat is firm. Add in the fish balls, crab meat, carrots and celery. Add a dash of salt and pepper to taste. Stir carefully. Thicken soup with dissolved cornstarch then add milk. Add in capsicum. Do not overcook. Serve.

View my other recipes here