Cantonese Fried Fish with Cream Corn | Winnie Kison
Cantonese Fried Fish with Cream Corn
10 mins prepServes 4
A classic Chinese restaurant recipe that's simple to recreate! It has contrasting textures of crispy fried white fish pieces topped with a creamy corn sauce that has a subtle sweetness. It's quick, easy and satisfies those takeout cravings!
0 In a bowl, mix together sea salt, pepper and cornstarch. Add in fish filets and allow to marinate for 10 minutes.
1 In one bowl, mix together 1 egg. In another bowl, mix together flour and cornstarch. Add fish into egg, the lightly coat with flour. Repeat with remaining fish pieces.
2 Preheat pan to medium heat with 2 tablespoons oil. Add fish filet pieces and cook until lightly browned, about 3-4 minutes on each side. Turn off heat and leave to side.
3 Preheat a small saucepan to medium heat with oil. Add in garlic to cook until fragrant, then add in corn, broth, shaoxing wine, salt and pepper. Bring to a simmer, then add in cornstarch slurry. Allow to simmer until sauce thickens, about 10-15 minutes.
4 Serve warm pieces of fried fish over rice with a scoop of cream corn sauce on top. Garnish with green onions!
