Quick & Easy Cantonese Cream Corn Fish
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
This recipe for Quick & Easy Cantonese Cream Corn Fish highlights sliced white fish coated in a lightly seasoned batter made from potato starch, flour, baking powder, and egg, then deep-fried until golden and crunchy. The fish is cooked in batches to avoid overcrowding and can be double fried briefly for extra crispiness. The accompanying creamy corn sauce combines canned creamed corn, chicken bouillon powder, Shaoxing wine, minced garlic, a beaten egg, cornstarch, and water, gently cooked together to create a rich, smooth texture that complements the fish's crispness. Optional frozen peas can be stirred in the sauce for additional texture and color.
The sauce and fish are served together, providing a balance of textures—the crispy fried strips contrasting with the soft, savory cream corn mixture. This combination works well as a main dish, ideally served hot. The tender fish edges and creamy, slightly savory sauce give the dish its distinctive Cantonese character.
For storing leftovers, it's recommended to keep fish and sauce separate to maintain the fish's crisp texture. The dish can be refrigerated for up to four days. When reheating, gently warm the sauce and briefly crisp the fish again if desired.
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 wine or sub with dry sherry or omit if you can't find either, cooking wine
- 1 clove garlic minced
- 1 large egg beaten
- ¾ teaspoon cornstarch
- ⅓ cup water
- ⅓ cup peas optional, frozen
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.
Notes
- Keep cooked fish and creamy corn sauce separate when storing to maintain crispiness.
- Fish can be double fried briefly to enhance crunchiness before serving.
- Fry in batches without overcrowding to ensure even cooking and golden crust.
- Use a wooden chopstick to check oil temperature; bubbling indicates proper heat.
- Leftovers can be refrigerated for up to four days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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