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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. 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.
3. In the same pan (or a clean wok), add vegetable oil and sauté minced garlic until fragrant, about 30 seconds.
4. Add creamed corn, corn kernels, and chicken broth to the pan. Bring to a simmer, stirring occasionally.
5. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency.
6. Season the sauce with sugar, salt, and a pinch of white pepper. Stir well.
7. 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.
8. 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.

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