FEELING wilted by the high temperatures lately?

This week, Leonard Oh, executive chef of The Moomba, shares a recipe for what he calls 'hot-weather food'.

Lightly pan-fried sole fillet is topped with watercress for a summery touch.

Chill the watercress well before placing it on the finished fish, says Leonard. It is the key to keeping the dish crisp and light.

Any white fish such as bass and cod can be used. For variety, you can broil the fish instead of pan-frying it.

For a twist, coat the fish with breadcrumbs and parmesan cheese. The cheese adds flavour and breadcrumbs give crunch.

Leonard's tip for cutting the kernels off the corn cob: Stand the cob on a paper towel so that it won't slip.

If you would like the creamed corn to be sweeter, use white corn - if you can find it.

You can use creamed corn from a can but that tends to be too smooth, without much bite.

Another tip when cooking with cream: Keep stirring, the cream has to be kept moving or it will curdle. Also for that reason, always season last.

To obtain clarified butter, melt butter in a bowl covered with a paper towel in a microwave. Discard the butter fat at the bottom, the butter oil on top is what you want.

In his demonstration, Leonard also added semi-dried tomatoes as a garnish. Their tartness, together with the bitterness of the watercress and the sweetness of the creamed corn, makes this simple dish chock-full of different flavours.

Sole On Creamed Corn And Watercress Salad
Serves one person

INGREDIENTS