Cantonese Fried Fish with Cream Corn
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!
Servings 4 servings
Ingredients
- 1 lb white fish filets, cut into 2" pieces tilapia, cod, pollock
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1/3 cup cornstarch
- 1 large egg
Coating
- 1 large egg
- 1 cup flour
- 1/3 cup cornstarch
Cream Corn Sauce
- 2 cloves garlic minced
- 1/4 cup corn kernels or cream corn
- 2 cups chicken or vegetable broth
- 1 tablespoon shaoxing wine
- sea salt and pepper to taste
- 2 tablespoons cornstarch + 3-4 tablespoons warm water the cornstarch slurry
Instructions
- In a bowl, mix together sea salt, pepper and cornstarch. Add in fish filets and allow to marinate for 10 minutes.
- 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.
- 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.
- 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.
- Serve warm pieces of fried fish over rice with a scoop of cream corn sauce on top. Garnish with green onions!