One of my favorite Cantonese family recipes from my childhood is what I want to share with you today. One of the most well-liked family recipes is cream corn fish fillet. In Chinese tradition, a bowl of rice is served to each person, and other meals are shared at the head of the table. We adore this recipe because the cream corn and jasmine rice pair so wonderfully. The cream corn sauce has a natural sweetness that complements the fish and rice so well.
Additionally, you may get this meal on the “rice dish” menu in authentic Cantonese fast-food joints or on the actual menu at Chinese eateries. The fish fillets are often deep-fried in canteens and restaurants, although shallow frying works just as well. In order to elevate and add a little flavor kick, I added some extra seasoning to the coating using a pinch of each of the following: garlic powder, paprika, and chilli powder.
The lack of widely available canned cream-style corn on grocery shelves in the UK really startled me. They just sit next to the canned sweet corn back home and are available at every store. They were located at a Waitrose close to my apartment. However, I also quickly searched Google and discovered that Sainsbury’s and Tesco should also carry them. Although popular UK companies like Green Giant, which is generally associated with canned sweet corn, do offer cream-style corn, is it possible that these stores are the only ones that carry it?
Anyway, I stopped preparing this meal for a long time since shops didn’t carry cream-style corn. But eventually I figured out a method to create it from scratch. It’s also not all that difficult.
To make the sauce, simply adhere to my instructions for my Cantonese Cream Corn Egg Drop Soup. I usually make the soup according to the directions, saving half of it for the cream corn sauce and using the other half to make the soup.
280 g Fish Fillets cut into pieces
½ tsp Salt
2 tbsp Vegetable Oil
Spring Onions for garnish (optional)
1 cup Cornflour
1 tsp Paprika
1 tsp Chilli Powder
1 tsp Garlic Powder
1 tsp Salt
1 Egg (for the coating) beaten
Cream Corn Sauce
1 can Cream Style Corn* see notes
1-2 Eggs beaten
Season the fish fillets with some salt.
Mix all the coating ingredients (except for the egg) together.
Dip the fish fillet into the beaten egg (for coating) and then drench them into the cornflour mix until thoroughly coated.
In a large pan, heat oil over medium-high heat. Fry the fish fillets until golden brown in colour, roughly 5 minutes for each side. Add more oil if needed. Set aside and use a kitchen towel paper to soak up any excess oil.
In the same pan, pour in the canned cream corn and warm it under medium heat. Once it starts bubbling, turn down to low heat and slowly stir in the beaten egg. Keep stirring until the egg start to form egg ribbons.
Bring the fish fillets back into the pan and gently toss with the sauce. Garnish with chopped spring onions, if using. Serve immediately.