Cantonese Pan-Fried Fish with Cream Corn Sauce (Dairy-Free)

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. This is delicious over a bed of warm rice! It’s a comfort meal that will shock you with how delicious it tastes!

This fried rice recipe with cream corn is a nostalgic feeling for me. I grew up ordering this at Chinese restaurants and it’s been years since I’ve had it so when I randomly thought of this dish the other week, I HAD to make it happen in my kitchen.

I’m a huge fan of fish like salmon, tilapia, cod and sea bass. I always make salmon but I think it’s time to switch things up more! It’s recommend to aim for 2-3 servings of cooked fish, or 8-12 ounces per week for heart and brain health! Fish is full of omega-3 fatty acids which is essential and beneficial for both the heart and brain.

Types of fish to use for this dish:

I recommend you to use white fish like tilapia, cod, haddock or pollock because they are less likely to break apart. Use whatever white fish you can get at your local grocery market.

I picked fresh tilapia for this recipe I bought from Sprouts!

Cream Corn Sauce Ingredients:

• Minced garlic
• Corn kernels (you can also use no salt added creamed corn)
• Chicken or vegetable broth
• Shaoxing wine
• Sea salt and pepper to taste
• Cornstarch + water (cornstarch slurry helps thicken up the texture)
• Egg (to create “egg ribbons”)

It’s been 14 months since I’ve had my baby and I finally feel like I’m at a place of enjoying cooking again. It was a struggle trying to take care of a newborn baby while attempting to cook and film my recipes. I feel like I had a hard time finding time to make meals and enjoying it.

Once I got back into cooking and sharing more of my recipes again, I decided I wanted to recreate my childhood recipes so here I am, making those dishes I grew up on and having so much fun along the way.

There are so many Cantonese and Chinese recipes I can wait to remake and share with you all! Some of my previous recipes include Beef Chow Fun and Stir-Fried Shanghai Rice Cakes. Both of these recipes are my personal favorites and I’ve them multiple times.

Getting the fish nice and crispy is one of the most important things here! Coating your fish takes a couple steps but trust me, it’s worth it.

First, I cut the fish into 2″ pieces. I marinate it in sea salt, pepper and cornstarch first, then dip in egg, then the flour + cornstarch mixture lightly. i dust off the extras before placing it in a preheated oiled pan.

The fish should fry pretty quickly, about 2-3 minutes on each side. The sides should turn a light golden brown. Make sure you serve with fresh over rice!

If I eat the fish as leftovers, I pop it in my air fryer for 3 minutes at 400F and it crisps back up!

Let me know if you try this recipe and tag me on Instagram!