Guessipes

Creamy Corn Fish

Posted by Alana on

There was a homestyle Cantonese restaurant my family used to go to, where my favorite dish was fried fish smothered in a creamy corn sauce. When I moved away, I missed this dish so much I decided to recreate it.

Guessipe

  • 1 lb light white fish filets, cut into 2-inch pieces
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 cup corn starch
  • 1/2 cup flour
  • 1 egg beaten
  • neutral oil for frying
  • 1 bunch green onion, chopped
CORN SAUCE
  • 1 cup corn
  • 1 cup chicken broth
  • 1 TBSP rice wine
  • 2 TBSP corn starch mixed into 2 TBSP water
  • 1 egg beaten
  • salt and white pepper to taste

Sprinkle the fish pieces with the salt, pepper, and 2 TBSP of the corn starch. Mix well and marinate for at least 15 minutes.

Creamy Corn Fish marinate

Combine the remaining corn starch with the flour. Dip each fish piece in egg, then coat in the flour mixture. Fry over medium heat until golden brown.

Creamy Corn Fish fry

Saute the corn for about a minute.

Creamy Corn Fish saute corn

Add the chicken broth and rice wine.

Creamy Corn Fish broth

Bring to a boil, then use the corn starch slurry to thicken (you may not need to use all of it).

Creamy Corn Fish thicken sauce

Turn off the heat and gently stir in the beaten egg. Salt and white pepper to taste.

Creamy Corn Fish egg

Pour the Corn Sauce over the fish and top with green onions.

Creamy Corn Fish