Fish Fillet with Corn Sauce粟米斑塊
Tender, pan-fried fish fillets are smothered in a luscious, creamy corn sauce, creating a comforting and flavorful dish. It's a popular Cantonese classic, perfect with a bowl of steamed rice.
01Ingredients
- 300g white fish fillets
- 0.5tsp salt
- 0.25tsp white pepper
- 1tsp Shaoxing wine
- 1tbsp cornstarch
- 1 egg white
- 2tbsp vegetable oil (for pan-frying)
- 1tbsp vegetable oil
- 1 clove garlic
- 200g canned creamed corn
- 100g canned corn kernels
- 250ml chicken broth
- 1tbsp cornstarch
- 2tbsp water
- 0.5tsp sugar
- 0.25tsp salt
- 0 Pinch of white pepper
- 1 egg
- 1tsp sesame oil
- 1tbsp chopped green onions
Nutrition (per serving)412kcal
- Protein32.5g
- Carbs24.8g
- Fat18.2g
Fiber 1.2 gSodium 748 mg
02Steps
- Pat fish fillets dry with paper towels. In a bowl, combine fish with salt, white pepper, Shaoxing wine, cornstarch, and egg white. Mix well and let marinate for 10 minutes.
- Heat vegetable oil in a non-stick pan over medium-high heat. Add marinated fish in a single layer and pan-fry for 2-3 minutes per side until golden brown and cooked through. Remove fish and set aside.
- In the same pan (or a clean wok), add vegetable oil and sauté minced garlic until fragrant, about 30 seconds.
- Add creamed corn, corn kernels, and chicken broth to the pan. Bring to a simmer, stirring occasionally.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency.
- Season the sauce with sugar, salt, and a pinch of white pepper. Stir well.
- While stirring continuously, slowly pour the beaten egg into the simmering sauce in a thin stream, creating delicate egg ribbons. Cook for another 30 seconds until the egg is set.
- Gently fold the pan-fried fish fillets into the corn sauce. Drizzle with sesame oil and garnish with chopped green onions if desired. Serve immediately with steamed white rice.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.