Quick & Easy Cantonese Cream Corn Fish
Cantonese Cream Corn Fish. Crispy battered fish fillet with cream corn sauce. A popular Hong Kong dish that will keep you coming back for more because it’s so tasty! Great for dinner or lunch. Ready in 30 minutes if you’re fast!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.77 lbs white fish fillets (sliced into 1.5 inch long strips)
- 2 1/2 cups vegetable oil (or any neutral oil)
- 9.6 oz canned creamed corn
- 1/4 tsp chicken bouillon powder ((aka chicken stock powder))
- 1 tsp Shaoxing Cooking Wine (or sub with dry sherry or omit if you can't find either)
- 1 clove garlic (minced)
- 1 large egg (beaten)
- 3/4 tsp cornstarch
- 1/3 cup water
- 1/3 cup frozen peas (optional)
- 1 large egg
- 2/3 cup potato starch
- 1/3 cup all purpose flour
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup water (cold)
Instructions
- 1
In a large mixing bowl, whisk together your batter ingredients. You should have a batter that is slightly runny.
- 2
Slice your fish filets into 1.5-inch-long strips. Pat dry with a paper towel. Transfer fish pieces into batter and give it a gentle mix with your hands. You may use tongs but be gentle as the fish can fall apart if your mix too roughly.
- 3
In a wok or medium-large pot, set over medium high heat (180 degrees C to be exact), make sure your oil is hot enough by looking for bubbles after placing a wooden chopstick into it.
- 4
Once hot, give your fish and batter a gentle mix with tongs and carefully lower one-third of the batch into the hot oil separating the pieces from each other. Do not overcrowd your wok or pot. Fry on both sides until golden crispy brown, about 7 minutes in total. Fry in three batches. Optional: if you want super crispy fish, double fry each batch again for another 2 minutes. Place crispy fish on a cooling rack or a dish lined with paper towel to soak up excess oil.
- 5
In a small pot, whisk together canned creamed corn, chicken powder, minced garlic, corn starch, water and frozen peas. Bring to a boil.
- 6
Then lower the heat and in a quick stirring motion, drizzle the beaten egg from a slight height to make egg ribbons. Remove off stove. Pour sauce over crispy fish or serve separately to keep fish crispy.