5.0 from 18 votes
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 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 793 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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
% 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.