Quick & Easy Cantonese Cream Corn Fish
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
8
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Calories
793 kcal
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Course
Main Course
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Cuisine
Chinese
Quick & Easy Cantonese Cream Corn Fish
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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!
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Ingredients
- 1.77 lbs White fish fillets sliced into 1.5 inch long strips
- 2 ½ cups vegetable oil or any neutral oil
Creamy corn sauce for fish:
- 9.6 oz canned creamed corn
- ¼ teaspoon chicken bouillon powder (aka chicken stock powder)
- 1 teaspoon Shaoxing cooking wine or sub with dry sherry or omit if you can't find either
- 1 clove garlic minced
- 1 large egg beaten
- ¾ teaspoon cornstarch
- ⅓ cup water
- ⅓ cup frozen peas optional
Batter:
- 1 large egg
- ⅔ cup Potato Starch
- ⅓ cup all purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup water cold
Instructions
- In a large mixing bowl, whisk together your batter ingredients. You should have a batter that is slightly runny.
- 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.
- 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.
- 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.
- In a small pot, whisk together canned creamed corn, chicken powder, minced garlic, corn starch, water and frozen peas. Bring to a boil.
- 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.
Equipments used:
Notes
- This will keep for 4 days in the fridge. If you want to keep this dish for leftovers, keep sauce and fish separate.
Nutrition Information
Show Details
Calories
793kcal
(40%)
Carbohydrates
22g
(7%)
Protein
24g
(48%)
Fat
71g
(109%)
Saturated Fat
56g
(280%)
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
437mg
(18%)
Potassium
506mg
(14%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
86IU
(2%)
Vitamin C
2mg
(2%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 793 kcal
% Daily Value*
| Calories | 793kcal | 40% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 71g | 109% |
| Saturated Fat | 56g | 280% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 437mg | 18% |
| Potassium | 506mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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