Moroccan Fish with Rice

• 40g butter
• 1 large onion, sliced
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• ¼ teaspoon ground chillies
• ¼ teaspoon turmeric
• 600g firm white fish fillets cut into 2cm thick slices
• 3/4 cup white wine
• 125g tub PHILADELPHIA Spreadable Cream Cheese
• 1/2 cup chicken stock
• 3 teaspoons cornflour, blended with 2 tablespoons of water
• Salt and pepper, to taste
• ¼ cup flat leaf parsley, roughly chopped
• ¼ cup coriander leaves, roughly chopped
• rice, to serve

1. MELT the butter in a large frying pan and saute the onion for 4 minutes, or until softened, add the spices and cook a further minute. Add the fish and saute for 3-4 minutes or until just cooked. Remove the fish from pan. 
2. POUR the wine into the hot frying pan, allow to reduce slightly. Stir in the combined PHILLY, stock and blended cornflour. Stir over a medium heat until sauce boils and thickens. Return the fish to the pan; simmer gently for a further 5 minutes, season to taste. 
3. SPOON the fish onto serving plates and sprinkle with combined herbs. Serve immediately with rice.

Variation: In place of 600g fish, use 400g peeled green prawns and 200g scallops.